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.
  (these are skinned dried seeds of watermelon and cantaloupes)
• 1 tsp Peppercorns.
• ½ tbsp Khuskhus (poppy seeds).
• ½ tbsp Saunf (aniseed).
• ½ tsp Cardamom powder or 15 whole pods.
• ½ tsp Rose Water (optional).

Preparation :

• Soak sugar in ½ litre of the water used. Keep aside.
• Wash clean all other dry ingredients, except cardamom if using powder.
• Soak in 2 cups of remaining water. Keep aside.
• Allow each soaked item to stand for at least 2 hours.
• Grind all soaked ingredient (not sugar) to a very fine paste.
• Use a stone grinder (manual or electric) if possible.
• When the paste is very fine, mix remaining water.
• Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
• Press through muslin with back of palms, extracting the liquid into vessel.
• Add remaining water, a little at a time to extract more.
• Pour - back some of the extract and press, repress.
• Repeat this process till the residue becomes dry and husk-like.
• Add milk, sugar and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well. Chill for an hour or two before serving.