Thandai (Indian Almond Drink) - cooking recipe

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)

Preparation

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