Soak the tamarind in warm water for an hour till it is soft. Mix and mash with your palm and sieve the entire pulp in a bowl.

Put the jaggery in a deep pan or karahi. Stir it continuously on a low flame till it melts.

Stir in the red chilli powder, black salt and roasted cumin powder and cook for about a minute.

Now add the tamarind pulp and mix it nicely. Keep stirring continuously, so the jaggery does not stick to the bottom. Cook till the mixture is thick and does not drip off the ladle.

When done, remove the mixture to a plate and let it cool till room temperature.

Grease your finger and palm slightly with oil, and make small balls of the mixture.

Roll the balls in powdered sugar to coat them evenly.