Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
Grind black pepper, fennel seeds, poppy seeds, and cardamom.
Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
Add 1 cup of water and sugar blend until sugar dissolve.
Strain the mix through the fine strainer or cheesecloth.
Return the left over ground paste to the blender with rest of the water.
Blend again and extract the liquid once more.
Discard remaining ground mash.
Mix the almond liquid, milk, and rose water.
Thandai is ready serve over the crush ice.
Garnish with rose peddle!
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Chef Manjula is showing a very traditional Indian cold drink called thandai. It is full of flavors, is spicy yet very cooling. All ingredients of this recipe are important and together they give an amazing taste to the drink. Rose water gives a very sweet flavor to thandai. Just a little blending of ingredients and mixing produces a wonderful drink. A must try and serve drink for the coming summer season.