method of making Aloo Bukhara (dried plum) and Imli (tamarind) syrup
Ingredients:
Dried plums (Aloo Bukhara) – 250 grams
Tamarind (Imli) – 150 grams
Sugar – 1 to 1.5 cups (adjust to taste)
Water – 4 to 5 cups
Black salt – ½ tsp
Roasted cumin powder – 1 tsp
Red chili powder – ¼ tsp (optional)
Mint leaves (optional) – for flavor
Instructions:
- Soak the Ingredients:
Soak dried plums and tamarind separately in warm water for 4–5 hours or overnight. - Boil and Extract Pulp
After soaking, boil both in the same water until soft (about 15–20 minutes).
Let it cool, then mash and strain through a sieve or muslin cloth to remove seeds and fibers. - Cook the Syrup:
Pour the strained mixture into a pan.
Add sugar and cook on medium heat until it thickens slightly (10–15 minutes).
Stir in black salt, cumin powder, and red chili powder. - Cool and Store:
Let it cool completely.
Store in a clean bottle or jar in the fridge: