This is an Indian drink: sweet, creamy, and flavored with nuts, cardamom, fennel, rose petals, and poppy seeds. Traditionally this would be made with whole milk-- the nuts and seeds alone make a milky drink that is dairy- free and so can be combined with other foods.
  • ⅓ C almonds
  • 3 T sunflower
  • 3 T hemp seeds
  • 3 T poppy seeds
  • 3.5 T raw cashews or other nuts
  • 4 C water
  • 1 C raw sugar
  • 1 t fennel seeds
  • 10 black peppercorns
  • 10 green cardamom pods
  • 1 - 1" stick cinnamon
  • few strands of saffron
  • 20 rose petals, more for garnish

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

Bring water 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 skillet over medium heat until fragrant, about 4 minutes; let cool slightly. Transfer spices to a food processor, along with the nut mixture, medicated ghee, 1 tbsp water, and rose petals. Puree to a smooth paste. Whisk paste into water, and strain through a fine mesh sieve, pressing on solids. Refrigerate strained mixture until chilled or serve warm. Divide between serving glasses; garnish with grated nutmeg and rose petals, if you like.


Recipe adapted from Saveur Magazine (as usual)

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