Description
Tamer Hindi is a refreshing and tangy tamarind drink made by soaking tamarind pulp, simmering it to extract flavor, and sweetening it with sugar. This traditional Middle Eastern beverage is perfect for cooling down on hot days and is served chilled over ice.
Ingredients
Scale
Tamarind Mixture
- 200 grams tamarind pulp, seedless
- 5 cups water, divided (3 cups for soaking, 2 cups for mixing)
Sweetener
- 1 cup sugar
Optional
- 1/4 teaspoon baking soda (optional)
- Ice cubes, for serving
Instructions
- Soak Tamarind: Place 200 grams of seedless tamarind pulp in a large bowl and add 3 cups of water. Soak the tamarind pulp for at least 4 hours or preferably overnight to soften it and start extracting its flavors.
- Simmer Tamarind Mixture: Transfer the soaked tamarind and the soaking water into a saucepan. Heat the mixture on medium and simmer gently for about 10 minutes to further extract the tamarind’s tangy flavor.
- Mash and Sweeten: Using a spoon, mash the softened tamarind pulp against the side of the pan to release more flavor. Add the remaining 2 cups of water and 1 cup of sugar. Stir thoroughly until the sugar dissolves completely. Allow the mixture to cool to room temperature.
- Strain the Drink: Pour the cooled tamarind mixture through a fine mesh sieve or cheesecloth into a pitcher to remove all solids and seeds. Discard the pulp and any remaining solids.
- Chill and Serve: Refrigerate the strained tamarind drink until it is well chilled. Serve over ice cubes and garnish if desired. Optionally, you can stir in 1/4 teaspoon of baking soda for a slight fizz and smoother taste before serving.
Notes
- Soaking tamarind overnight yields a more flavorful and smoother drink.
- Baking soda is optional but can help balance the acidity and add a subtle fizz.
- Adjust sugar quantity to preference for sweetness.
- Serve chilled with ice cubes to enhance refreshment.
- Use seedless tamarind pulp to avoid any need for intensive straining.
