Ingredients
Tamarind
- 400 gtamarind block, seedless if possible
- or 250 g tamarind paste
Also
- 2 litreswarm water
- 250 gsugar, or to taste
Optional
- 1 tsprosewater
- a strip of lemon peel
- a pinch of ground cardamom
- a few hibiscus flowers, for colour
To serve
- ice cold, in glasses
- at iftar during Ramadan
Directions
- Break the block up and put it in a bowl. Now pour warm water over it, not boiling. Use warm water rather than boiling. Let it soak for at least 2 hours, and longer is better.
- Squeeze and rub the pulp between your fingers, breaking it up in the water. That kneading is what actually separates the pulp from the fibre, and simply letting it soak gives a weak, thin drink.
- Keep working it until the water is thick and dark and the fibre is stringy and pale. Press the pulp against the sieve with the back of a spoon to get everything through, and scrape the underside of the sieve as well.
- Return the fibre to a little more water and repeat the extraction once, which gets a surprising amount more. Discard the seeds and the spent fibre. The second straining takes out the last of the grit, and tamr hindi should be smooth rather than sandy.
- Add the syrup gradually and taste as you go. It should stay clearly sour with the sweetness behind it. Adjust the strength with more water if it is too intense.
- Add rosewater or cardamom if you want them, sparingly. Go carefully with rosewater, since a little too much makes the whole jug taste of perfume.
- Serve it over plenty of ice in glasses. It keeps three or four days refrigerated and should be stirred before pouring, since it settles.
Technique
- Erk sous and karkade are sold by the same Ramadan vendors.
- Tamarind blocks give a fuller flavour than jarred paste.
- It settles on standing and should be stirred before serving.
Substitutions
- Tamarind paste or concentrate, using less.
- Tamarind sold as a ready-made drink powder, which is a different thing.
Variations
- With rosewater.
- With hibiscus added for colour.
- Made stronger and served as a concentrate.
History
Tamarind reached Egypt through the Indian Ocean and Sudanese trade; the pulp is soaked, strained and sweetened, and sold beside erk sous and karkade.
Frequently asked questions
What is Tamr hindi?
Tamr hindi is a drink from Egypt: chilled tamarind sharbat, dark and tart, a Ramadan cooler. Tamarind reached Egypt through the Indian Ocean and Sudanese trade; the pulp is soaked, strained and sweetened, and sold beside erk sous and karkade.
How long does Tamr hindi take to make?
Tamr hindi takes 20 min plus 2 hr soaking of preparation and no cooking at all. The recipe makes 2 litres. It is rated easy to make.
What can I substitute in Tamr hindi?
Yes, within limits. Tamarind paste or concentrate, using less. Tamarind sold as a ready-made drink powder, which is a different thing.
What is the most important thing to get right in Tamr hindi?
Break the block up and put it in a bowl. Now pour warm water over it, not boiling. Use warm water rather than boiling. Let it soak for at least 2 hours, and longer is better.
