Place 1 cup seeded tamarind pulp in a bowl and cover with 2 cups warm water. Let soak 20–30 minutes until softened and the pulp begins to break apart.

Extract tamarind concentrate

Using your hands or a spoon, mash and squeeze the soaked pulp against the bowl to separate fibers and seeds. Strain the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid and soluble pulp as possible. Discard solids and seeds. You should have about 1 to 1 1/4 cups of tamarind concentrate; if very thick, note that it will be diluted later.

Sweetening & Flavor

Make the sweet-tang syrup

In a medium saucepan, combine the strained tamarind concentrate and 1 cup granulated sugar (plus 1/4 cup piloncillo or brown sugar if using). Add 1/2 teaspoon ground ginger and 1/4 teaspoon salt. Heat over medium-low, stirring until sugar dissolves and the mixture lightly simmers (about 4–6 minutes). Do not boil vigorously. Taste and adjust sweetness — add up to 2 tablespoons more sugar if you prefer sweeter. Remove from heat and let cool 10 minutes.

Brighten with lime

Stir in 2 tablespoons fresh lime juice into the warm tamarind syrup. Taste again and adjust salt or lime as desired; a small pinch more salt can enhance flavor.

Diluting & Serving

Dilute to taste

In a large pitcher, combine the cooled tamarind syrup with 6 cups cold water. Stir thoroughly and taste. If too strong, add more cold water in 1/2-cup increments until you reach the desired tang: typically total dilution yields a pleasantly tart beverage. Chill in refrigerator or add ice.

Serve

Fill glasses with ice cubes. Pour Tamar Hindi over ice, garnish with fresh mint leaves and lime slices if desired. Stir before drinking. Serve immediately.

Make-ahead & storage

Store any unused Tamar Hindi in a sealed container in the refrigerator for up to 3 days. Stir before serving; dilution may be adjusted with cold water if flavor concentrates after chilling.