Imli Aloo Bukhara Sharbat

Most refreshing imli aloo bukharay ka sharbat recipe. Make it and store for ramzan. There is nothing like homemade sharbat in summer #HappyCookingToYou

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  • Aloo bukhara (Dried plums) 250 gms (soaked overnight & deseeded)
  • Imli ka gooda (Tamarind pulp) 250 gms
  • Cheeni (Sugar) 1 kg
  • Pani (Water) 1 litre
  • Namak (Salt) 1 tsp
  • Prepared syrup 1 tbs or to taste
  • Ice cubes
  • Pani (Water) chilled 1 Cup


In grinder,add dried plums,tamarind pulp and grind well then strain with strainer & set aside.

In wok,add sugar and water,mix well and cook until sugar is dissolved and continue cook until syrup is thickened.

Now add prepared pulp,mix well and cook on medium low flame for 5 minutes.

Add salt,mix and bring it to boil and cook for 5 minute.

Let it cool down.

Can be stored in refrigerator for up to a month (yields 1.25 litres).

In serving glass,add imli aloo bukhara sharbat,ice cubes and water.

Stir & serve.

Recipe By: Seema Hanif

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