Tamari Hind | Imli Ka Sharbat
Beat the heat with this incredibly refreshing and tangy Tamar Hind (Imli ka Sharbat)! This traditional summer cooler is the perfect blend of sweet and sour, guaranteed to quench your thirst and revitalize your senses.
Among the many fruits and foods that people consume widely, especially in India, is tamarind. When people develop a condition such as type 2 diabetes, they have to make certain changes in their diet, as diet plays a major role in the management of blood sugar. This often leaves them wondering if eating the foods they ate once is safe or not, and how it will affect their blood sugar levels.
However, diabetics can rest assured that their favorite tangy fruit, tamarind, is safe for consumption even after they have developed the chronic condition, and they can safely consume it. Tamarind has a glycemic index of 23, which is considered in the low category. At the same time, tamarind is also rich in fiber, among other nutrients. These properties not only make the fruit healthy overall but also ensure that the sugar in the blood is released slowly and does not lead to a spike in blood sugar.
Nutrients in Tamarind
Tamarind is a fiber-rich fruit, rich in various nutrients. Tamarind fruit is especially rich in magnesium, potassium, iron, calcium, phosphorus, vitamin B1, B2, and B3. It also contains small amounts of vitamin C, K, B6, B5, folate, copper, and selenium.
More Summer Drinks You Might Like
Aam Panna
(Sweet & Sour Raw Mango Drink)
Tamar Hind a Refreshing Drink with Tamarind
Beat the heat with this incredibly refreshing and tangy Tamar Hind (Imli ka Sharbat)! This traditional summer cooler is the perfect blend of sweet and sour, guaranteed to quench your thirst and revitalize your senses.
Ingredients
- 1 cup Tamarind Pulp
- 3 cups Water 1 for soaking + 2 for cooking
- ¼ cup Sugar or Jaggery, adjust to taste
- 1 tbsp Rose Water
- 10 Ice cubes to serve
Instructions
- 1 cup = 250 ml
Preparation
- Begin by washing the tamarind pulp and soaking it in 1 cup of hot water for 30 minutes.
For Tamarind Syrup
- Transfer the soaked tamarind to a saucepan, add 2 more cups of water, and gently mash the pulp.
- Bring the mixture to a boil. Add the sugar (or jaggery) and rose water. Let it simmer on a low flame for 10 minutes.
- Pour the mixture through a fine-mesh strainer to separate the liquid from the pulp and seeds. Press down on the pulp to extract all the flavorful juice.
- Allow the tamarind syrup to cool down to room temperature, and then refrigerate until chilled.
To serve
- Fill a glass with ice cubes and pour the chilled Tamar Hind juice over it. Enjoy your homemade refreshment!
Video
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