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Thandai

March 29, 2013

SERVES 4-6

INGREDIENTS? cup raw whole almonds
3 tbsp. melon seeds (from cantaloupe)
3 tbsp. poppy seeds
2 tbsp. raw cashew halves
1 tbsp. raw shelled pistachios
4 cups whole milk
1 cups sugar
1 tsp. fennel seeds
10 black peppercorns
10 green cardamom pods
1 1" stick cinnamon, broken into pieces
few strands of saffron (optional)
20 rose petals, plus more for garnish
8 oz. floral gin, preferably Hendricks
tsp. freshly grated nutmeg, as garnish

INSTRUCTIONS1. Combine almonds, seeds, cashews, and pistachios with 2 cups of water; soak for 1 hour. Remove and discard skins from almonds and pistachios. Drain nuts and seeds; set aside.

2. Bring milk to a boil in a 2-qt. saucepan. Add sugar and saffron, stirring until sugar is dissolved; set aside. Toast the fennel, peppercorns, cardamom and cinnamon in an 8" skillet over medium heat until fragrant, about 4 minutes; let cool slightly. Transfer spices to a food processor, along with the nut mixture, 1 tbsp. milk mixture, and rose petals. Puree to a smooth paste. Whisk paste into milk mixture, and strain... Get the recipe >>

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