Tamr Hindi Drink
Chilled Egyptian tamarind drink, strained and sweetened to taste.
Preparation: 15 min · Cooking: 0 min · Total: 8 hr 15 min · 4 servings
Ingredients
- 100 g wet tamarind pulp block — Break into pieces; remove seeds and fibers after soaking. Not concentrated tamarind paste.
- 750 ml water — Use cold potable water.
- 100 g sugar (optional) — Up to 100 g, add gradually to taste.
- 100 g ice — Use clean ice made from potable water.
- 4 g fresh mint (optional) — Rinse; optional garnish, not part of the soak.
Instructions
Measure ingredients and prepare clean equipment
Measure 100 g wet tamarind pulp block, 750 ml cold potable water and 100 g clean ice. Set aside up to 100 g sugar and 4 g fresh mint; these are optional. Use a clean bowl, fine strainer, pitcher and four glasses.
Break the pulp and rinse mint
Break the tamarind pulp into small pieces with clean hands. Rinse and dry the mint; keep it chilled for garnish rather than soaking it with the tamarind.
Cover the pulp with cold water
Put the tamarind pieces in the bowl and pour in all 750 ml cold water. Stir to submerge the pieces and cover the bowl.
Soak covered in the refrigerator
Refrigerate the covered bowl at 4°C or colder for about 8 hours, stirring once or twice to loosen the pulp. Do not leave the mixture soaking overnight at room temperature.
The pulp loosens and softens enough to press through a strainer.
Refrigerated tamarind soak: 28800 seconds
Press and strain the extract
Rub and press the softened pulp through a fine strainer into a clean pitcher for about 5 minutes. Press out the tart liquid, then discard seeds and stringy fibers; do not add them to the drink.
Extract the liquid; leave seeds and coarse fibers behind.
Press and strain tamarind: 300 seconds
Sweeten the strained drink
Taste the strained drink first. Stir in sugar a little at a time, up to 100 g, only until the tartness and sweetness are balanced and the sugar is fully dissolved. Keep it cold.
Check taste and clarity
Check with a clean spoon that the drink is pleasantly tart, pourable and free of seeds, coarse fibers and undissolved sugar. Strain or stir again if needed; keep covered and chilled until serving.
Pleasantly tart, pourable, without seeds, coarse fibers or undissolved sugar.
Serve cold with ice and mint
Divide the 100 g clean ice among four glasses, pour the cold tamarind drink over it and garnish with up to 4 g rinsed mint if desired. Serve immediately. Cover and refrigerate leftovers at 4°C or colder within 2 hours; use within 2 days and stir before serving cold.
Tips
- Use a wet tamarind pulp block, not concentrated tamarind paste; press the softened pulp well to extract its flavor.
- Taste after straining before adding the optional sugar; tamarind varies in tartness, and the timer is a cue to check softness.
Common mistakes
- Skipping the strainer leaves seeds and tough fibers in the glass.
- Adding all 100 g sugar before tasting can make the drink too sweet; add it gradually and dissolve it fully.
Substitutions
- Omit the optional mint if unavailable; the tamarind, water, straining and chilled serving define the drink. Concentrated tamarind paste is not a 1:1 substitute for a wet pulp block.
Storage
Keep covered in the refrigerator at 4°C or colder; refrigerate any portion left out within 2 hours. Use within 2 days and stir before serving cold.
Reheating
Do not reheat; tamr hindi is served chilled. Stir and pour over fresh clean ice.
About this recipe
Tamr hindi is a sweet-tart tamarind drink enjoyed in Egypt and the Levant, especially during Ramadan. Wet tamarind pulp is soaked, pressed, strained and sweetened to taste; mint here is an optional garnish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.