I have written about my new passion for sweet tamarind which is now available packaged.
I have started collecting the seeds, drawing on memory lines when the roasted pulinkuru was savoured.
I have to collect more for the right quantity for my exciting plan to make pulinkuru balls. So this recipe is from the plan and I hope to display the final product after making it.
Roast pulinkuru and remove the skin. Powder when cooled down.
Roast some brown rice and powder it. Mix the two powders and add grated coconut and palm jaggery powder. Mix some cardamom seed powder.
Run the mix in a mixer for a smooth consistency. Make into small balls and press half a cashew nut on each ball.
This delicacy is full of goodness.