How to Make Imli sharbat: Tamarind Amlana from the traditional kitchen of Rajasthan is like a boon for summers. This sour-sweet and spicy thick drink not only changes the taste of the tongue but is also very effective in protecting from scorching heat and heatstroke. The anti-oxidants and Vitamin C present in tamarind increase the immunity of the body, while the mint, roasted cumin and black salt found in it provide instant coolness to the stomach and keep the digestion healthy. If you want to keep yourself hydrated and refreshed in this scorching heat, then this Rajasthani cold drink is the best and healthy option.
Material
Tamarind (seedless): ½ cup
Jaggery or sugar: ½ cup (use jaggery for traditional taste)
Water: 3 to 4 cups
Mint leaves: 15-20 (finely ground or crushed)
Roasted cumin powder: 1 tsp
Black salt: 1 tsp
Black pepper powder: ½ tsp
Cardamom powder: ¼ tsp
Ice cubes: as required
method of making
Soak the tamarind: First of all, soak the seedless tamarind in 1 cup lukewarm water for about 30-40 minutes so that it becomes soft.
Remove the pulp: When the tamarind becomes soft, mash it well with hands. Now filter this mixture with the help of a strainer so that the smooth pulp of tamarind gets separated and the fibers are removed.
Make jaggery syrup: Combine half a cup of water and jaggery (or sugar) in a separate vessel and heat on medium flame until the jaggery melts completely. Do not overcook it or make syrup. After the jaggery melts, filter it and cool it.
Mix everything: Now add tamarind pulp, jaggery water and remaining 2-3 cups of cold water in a large jug or vessel.
Mix spices: Add roasted cumin powder, black salt, black pepper powder, cardamom powder and crushed fresh mint leaves to this mixture and mix well with a spoon.
Serve chilled: Keep the prepared Amlana in the refrigerator for some time. While serving, put ice cubes in the glass, add chilled Amlana on top and garnish with mint leaves and serve.
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