Lower heat and continue to cook, stirring and mashing with the back of a spoon, for about 15 to 20 minutes or until mixture is very thick and sticky.

Using a teaspoon or small cookie scoop, scoop tamarind mixture and drop in a single layer on prepared baking sheet, leaving space between each mound. Refrigerate for about 1 to 2 hours or until completely cooled and slightly hardened.

On a large plate, combine the remaining 1/2 cup sugar and 1/2 teaspoon salt

Using the palm of hands, shape each tamarind mound into balls. Roll in sugar and salt mixture to fully coat.

Wrap about three to four pieces in cellophane or store in an airtight container.