Syrup of dried plum and tamarnd

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:

1. Soak the Ingredients:
   Soak dried plums and tamarind separately in warm water for 4–5 hours or overnight.
2. 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.
3. 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.
4. Cool and Store:
   Let it cool completely.
   Store in a clean bottle or jar in the fridge: