Imli Aloo Bukharay Ka Sharbat

Imlo aloo bukhara ka sharbat served in a pitcher.

5 from 1 vote

Imli Aloo Bukharay Ka Sharbat

Let’s beat the heat with this tamarind and prunes drink. Making this drink takes some time but the syrup can be stored for long in the fridge, so the effort is totally worth it. If using tamarind pods first deshell and devein to remove the pulp from the pods. Then weight the pulp.

Course Drinks

Cuisine Indian, Pakistani

Keyword Imli aloo bukharay ka sharbat, Refreshing Summer Drinks

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 115kcal

Author Mariam Sodawater

Ingredients

125 gram (4.5 oz) tamarind pulp with seeds see notes
125 grams (4.5 oz) prunes
3 cups water divided
1 teaspoon cumin powder
1.5 teaspoon black salt or any salt
1-3 cups sugar 3 cup for sour tamarind or 1 cup sugar if using sweet tamarind, see notes

Instructions

Take tamarind pulp, dried prunes and 2 cups water in a large pot.
Bring it to boil first then cover and simmer for 10 minutes on low heat.
Mash the mixture with potato masher to separate pulp from seeds.
Protip: If you allow this mixture to cool, you can mash with hands too.
Strain the mixture through a coarse sieve to extract the pulp from it.
Transfer remnant seeds to a bowl and mix 1 cup water. Mix well to dissolve remaining pulp. Strain again and discard the seeds.
Transfer extracted pulp back to the pot and mix in sugar, cumin, black salt. Bring it to boil and simmer until sugar melts completely. Remove from heat and let it cool.
Protip: Start will less sugar if unsure. Do a taste test by mixing some water with the prepared syrup and adjust as needed.
Now, ladle the syrup in the bottles with the help of a funnel. Store in the fridge for up to 2 months.
To make sharbat place syrup and ice in a jug. Then add water as needed. Do a taste test and adjust as needed. Serve chilled with loads of ice.

Notes

Tamarind comes in many forms, like in pods, seedless blocks of pulp, or blocks of pulp with seed. If substituting with seedless pulp take just 75 grams.
Sugar: Amount of sugar will vary upon variety of tamarind used. Ripened brown and thick pods give sweet tamarind. Greenish brown pod have unripened sour tamarind. You can taste it to know which variety you have in hand. While sweet tamarind can be eaten raw, sour tamarind is too tart to be eaten as fruit.
Fresh ginger and mint would be a great addition to the drink.
Mixing this tamarind syrup with soda and water would make a delicious tamarind soda drink.
You can also add soaked basil seeds if you like.

Nutrition