04 Jun Jaggery and tamarind syrup recipe | Gud aur Imli ka sharbat

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Last Updated on June 4, 2024 by blessmyfoodbypayal

Jaggery and tamarind syrup recipe | Gud aur Imli ka sharbat with step wise pictorial and video method.

Jaggery and tamarind sharbat is a refreshing drink made by dissolving jaggery (a type of unrefined sugar) and tamarind pulp in water along with some basic spices. It’s a popular summer cooler in many parts of India and has a sweet and tangy flavor.

Combining jaggery and tamarind in a drink for summer offers a plethora of benefits:

1. HYDRATION : When dissolved in water, the water content of both jaggery and tamarind drinks increases which help in keeping the body hydrated.

2. ELECTROLYTE BALANCE : They contain essential minerals like potassium, magnesium, and sodium, which help in maintaining electrolyte balance, crucial during hot weather and excessive sweating.

3. COOLING EFFECT: Jaggery is though warm in nature but when remain dissolved in water for several hours, it turns cold.

Tamarind already have natural cooling properties and hence when both meet, makes a refreshing drink to combat the summer heat.

4. DIGESTIVE AID: Both ingredients aid digestion and help alleviate issues like indigestion, bloating, and constipation, common during the summer months.

5. RICH IN NUTRIENTS: Both the ingredients are rich in vitamins, minerals and antioxidants, providing a natural source of energy and nutrition through a compact drink.

6. DETOXIFICATION: Some believe that the combination of jaggery and tamarind helps in detoxifying the body by cleansing the liver and aiding in the elimination of toxins.

Overall, jaggery and tamarind sharbat offer a delicious and nutritious way to stay cool, hydrated and healthy during the summer season.

FOR HOW LONG JAGGERY AND TAMARIND SYRUP CAN BE STORED?

Jaggery and tamarind syrup can typically be stored for several weeks to a few months, depending on how it’s prepared and stored:

1. REFRIGERATION: For a prolong life, store the syrup in an airtight container and put in the refrigerator. It can usually last for several weeks, up to a couple of months.

2. FREEZING: If you want to extend the shelf life even further, just pour the syrup in ice cube trays or freezer-friendly containers. Frozen syrup can last for several months.

3. PRESERVATIVES: In beverages, ingredients like citric acid or potassium sorbate are added to extend the life of drink upto year or more. Though we usually use citric acid in our drinks but this time skipped because this syrup is not in large quantity which has the possibility to stay for years.

We just added lemon juice as a preservative. You can substitute it with vinegar as well.

However, always check for signs of spoilage, such as mold growth, off odors, or changes in texture or color, before consuming the syrup, especially if it has been stored for an extended period.

So come and prepare this amazing recipe which is bit different than south indian famous paanagam.

STEP WISE PICTORIAL RECIPE OF JAGGERY AND TAMARIND SYRUP RECIPE

Take a bowl and add jaggery, tamarind. black salt, salt, roasted cumin powder and dry mint leaves. The quantity of all the ingredients is given in the recipe card below.

Over the top, add boiling water.

Try to mash the tamarind and jaggery with fork. If jaggery is hard, no issues, leave it.

Put a lid on the bowl and let the ingredients remain soaked for 2 hours minimum to overnight, maximum.

NOTE : If soaking for 2 hours, then shelf is ok but if soaking overnight, better to put the bowl (on water coming to room temperature) in refrigerator.

After 2 hours, mash the pulp with hands to abstract maximum juice out.

Strain the liquid through a fine masher.

Add lemon juice and mix. Jaggery and tamarind syrup is ready. Now let’s serve.

Take a serving glass having ice cubes and pour 2-3 tbsp of syrup in it.

Top with chilled water.

Enjoy.