Thandai (Indian Almond Drink)

This is very easy to make and, oh so refreshing to drink. Note that there's a minimum 2-hour refrigeration time.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 liters water
• 1  cup sugar (or to taste)
• 1  tablespoon  almonds
• 1  tablespoon sunflower seeds, raw, hulled
• 1⁄2 tablespoon poppy seed
• 1⁄2 tablespoon anise seed
• 1⁄2 teaspoon ground cardamom
• 1  teaspoon rose water (optional) or 1  teaspoon orange flower water (optional)
• 1  teaspoon peppercorn
• 1⁄4 cup  rose petal, organic (optional)

Directions

1. Soak sugar in 1/2 litre of the water used. Set aside.
2. Soak remaining ingredients in 2 cups of remaining water. Set aside.
3. Allow all soaked items to stand for at least 2 hours.
4. Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender.
5. Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher.
6. Press through muslin with the back of a spoon, extracting as much liquid as possible.
7. Add remaining water, a little at a time to extract more of the nut liquid.
8. Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible.
9. Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring.
10. To serve, sprinkle some rose petals over each serving (optional).
11. Note: Do not discard the nut paste - it is excellent used in making korma-type curries.