Butter crackers | Whole Wheat butter cracker are super healthy snacks for kids and adults. Butter gives amazing flavour to this cracker. Guilt free to munch on.
- Tamarind blocks - 100 grams
- Water - 2 cups
- Break the tamarind block into small chunks. If there are any seeds discard them
- Place these tamarind chunks/pieces into a cooker separator add 1 cup of water
- Close the separator with a lid
- Add water to the cooker and place the separator. Pressure cook for 3 whistles and switch off
- Let the pressure release the naturally and tamarind mixture cools completely
- If the tamarind you used is soft without hard membranes, seeds, fibers, etc. blend the cool tamarind + 1 cup of water in a hand mixer or mixie
- On the contrary for tamarind with the hard membrane, fiber, etc. and mash the cooked tamarind thoroughly with hands/ potato masher
- Use strainer/colander/ tamarind extractor/ mesh strainer to strain the tamarind
- Strain the cooked tamarind and collect the thick tamarind extract in a container
- Add 1/2 cup of warm water to the remaining tamarind extract
- Squeeze and then extract the tamarind concentrate and collect in the same container
- Add 1/2 more of water to the tamarind extract
- Squeeze and extract well
- Thick tamarind pulp is ready
- Now add the thick tamarind pulp in the heavy-bottomed pan
- Cook for 10 minutes or till it thickens and turn into a thick tamarind concentrate (puli gojju)
- Turn off the stove and cool down completely
- Store in an airtight container and refrigerate
- What to do with the remaining tamarind?
- Add 1/2 to 3/4 cup of water and extract the juice; use it for Rasam recipes. Tamarind residue can be used to clean pooja items.
- If you are doing in instant pot cook in high pressure for 20 minutes and natural pressure release
- Thin tamarind extract can be used for cooking and discarded tamarind solids can be used to clean brass and bronze
Reduce the cooking time for soft tamarind. 3 whistles and 17 minutes for instant pot
- Second time Cooking tamarind concentrate helps for longer shelf life. If you are keeping for a month you can skip it
- Make sure to immerse the tamarind fully in the water
- If you are making tamarind concentrate in large quantity it is better to Work in batches.
- If puli paste is not thick it might not stay longer