Caribbean Tamarind balls

1. Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
2. Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.
3. You can eat the tamarind balls immediately, or you can let them set for a few hours or overnight. Allowing them to set will give them a firmer texture and more crystallized sugar coating. Enjoy.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.