Manisha Das
Drain the soaked tamarind into a bowl, reserving the liquid. Remove the seeds from the tamarind.
Transfer the tamarind to a blender, adding about ⅓ cup of the reserved liquid. Blend until smooth.
Heat a non-stick pan over medium heat. Add the sugar and the blended tamarind paste, mixing well.
Stir in red chili powder, black salt, and roasted cumin powder, mixing thoroughly.
Transfer the mixture onto a plate and allow it to cool completely.
Spread castor sugar on another plate. Take small portions of the cooled mixture and shape them into balls.
Wrap each Imli Goli in individual plastic wrappers and store them in an airtight container.