Thandai

Thandai

Ingredients
1 cup: Milk
1½ cups: Sugar
1/4 cup: Dried or fresh Rose petals (gulkand variety)
1½ litres: Water
1 tbsp: Almonds
1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1 tsp: Peppercorns (whole)
½ tbsp: Khuskhus (poppy seeds)
½ tbsp: Saunf (aniseed)
½ tsp: Cardamom powder or 15 whole pods
½ tsp: Rose Water (optional)

Method:
1. Soak sugar in ½ 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 each soaked item to stand for at least 2 hours.
5. Grind all soaked ingredient (not sugar) to a very fine paste.
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 husk-like.
13. Add milk, sugar and rosewater to the extracted liquid.
14. If using cardamom powder mix it in with the milk.
15. Mix well. Chill for an hour or two before serving.