Tamarind Candy (Imli Goli)

Soak the tamarind in warm water for an hour until it becomes soft. Mash with your hands and strain the pulp into a bowl.

Melt the jaggery over low heat in a deep pan or karahi, stirring continuously.

Add the red chilli powder, black salt and roasted cumin powder to the melted jaggery and cook for a minute.

Stir in the tamarind pulp and mix well. Keep stirring to prevent the jaggery from sticking to the bottom. Cook until the mixture thickens and does not drip off the ladle.

Transfer the mixture to a plate and let it cool to room temperature.

Lightly grease your fingers and palm with oil, and form the mixture into small balls. Roll or coat the balls evenly in powdered sugar.

Store the imli goli/candies in an airtight container or glass jar.