Thandai Recipes: One

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:

• Soak sugar in 1/2 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 all soaked items to stand for at least 2 hours.
  
• Grind all soaked ingredients to a very fine paste. (not sugar)
  
• 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.
  
• 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 a hour of two before serving.

Making time: 45 minutes
Makes: 8 glasses (approx.)

Shelf life: Refrigerated 35-40 hours