“Tamar Hindi”, literally meaning “Indian Date” is another drink that is often made during Ramadan in Sudan and several other nations.
“Tamarind is a fruit native to Africa, but it’s also heavily used in Indian, Southeast Asian, Portugese, and South American cuisines. It’s unmistakibly sour, with just a hint of sweetness. The sourness from a tamarind is more complex and has a lot more depth than the sourness from say, a lemon. Tamarind is often used as a flavor enhancement, rather than on its own. I’m only familiar with tamarind in juice form, though. The tamarind juice I used to drink in Egypt was a bit sweeter than the batch I made, so I encourage you to double the amount of sugar if you prefer a sweeter drink.
Tamr hindi (Tamarind juice)
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1 14-oz block wet tamarind
1-2 C sugar (I used 1 C and it’s still on the sour side, if you want something a bit sweeter, kick it up to 2 C)
10 cups water
- Cut tamarind into four pieces and place in a large bowl. Pour 2 cups of warm water into the bowl and let the tamarind soak for 20-30 minutes.
- Scoop out one piece of tamarind from the bowl and place in a blender with another cup of water. Pulse for only a couple seconds – just to break up the large chunks and pour into a saucepan. Repeat with the other three pieces of tamarind and pour the water from the bowl into the saucepan.
- Add four more cups of water to the saucepan and bring to a boil over medium heat. Lower the heat and stir in the sugar. Simmer for 15 minutes.
- Take the saucepan from the heat and strain the mixture through a colander/sieve over a cheesecloth into a large bowl or another large saucepan. Once all the liquid has been strained (and has cooled down!), squeeze as much liquid as you can from the cheesecloth. Discard the pulp.*
- Once the juice has cooled down, pour it all into a pitcher and refrigerate. Serve over ice while dreaming of warmer weather.
* If anyone has any ideas on what to do with the remaining pulp, let me know! I felt bad for throwing it all away. I’m sure I’ll be making this again and I don’t want to waste any of the pulp.
Serves about 8-12” - Source: Avacado and Bravado by Rose