Ingredients:
• 200 g – fresh Tamarind flesh
• 1 cup – Jaggery grated
• 1/2 tsp – Cumin seeds
• 2 to 3 flakes – Garlic peeled
• 1/2 tsp – Red Chilli powder
• Salt to taste
Method:
- Pound all ingredients with a stone pounder till a soft pulp is formed.
- Use wooden toothpicks or small wooden skewers.
- Take a small lump of mixture, press into a lollipop on one end.
- Stand in a glass and refrigerated for an hour or so, till stiffened.
- Wrap foil or decorative glace sheet pieces to cover each lollipop.
Recipe courtesy of Saroj Kering