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Tamarind Balls (Paste Method)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)1611.96
Carbohydrates (g)403.192
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily. | 2. Add hot pepper and black pepper | 3. Cover mixture with plastic wrap and set aside overnight at room temperature. | 4. Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature. | 5. Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind paste 1/2 - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    scotch bonnet pepper 1/4 teaspoon minced - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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