Thandai (Indian Almond Drink) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is very easy to make and, oh so refreshing to drink. Note that there's a minimum 2-hour refrigeration time. 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.
|
|