Thandai

Prepration Time: 45 Minutes

Making 8 glasses

Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method:

1-Soak sugar in 1/2 litre of the water used. Keep aside.
2-Wash clean all other dry ingredients, except cardamom if using powder.
3-Soak in 2 cups of remaining water. Keep aside.
4-Allow all soaked items to stand for at least 2 hours.
5-Grind all soaked ingredients to a very fine paste. (not sugar)
6-Use a stone grinder (manual or electric) if possible.
7-When the paste is very fine, mix remaining water.
8-Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
9-Press through muslin with back of palms, extracting the liquid into vessel.
10-Add remaining water, a little at a time to extract more.
11-Pour back some of the extract and press, repress.
12-Repeat this process till the residue becomes dry and husklike.
13-Add milk, sugar and rosewater to the extracted liquid.
14-If using cardamom powder mix it in with the milk.
Mix well. Chill for a hour of two before serving.

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