Thandai (Indian Almond Drink)

• 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)

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.

water, sugar, almonds, sunflower seeds, poppy seed, anise seed, ground cardamom, water, peppercorn, rose petal

Taken from www.food.com/recipe/thandai-indian-almond-drink-176322 (may not work)