Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method

• Soak sugar in 1/2 litre of the water used. Keep aside.
• Wash clean all other dry ingredients, except cardamom if using powder.
• Soak in 2 cups of remaining water. Keep aside.
• Allow all soaked items to stand for at least 2 hours.
• Grind all soaked ingredients to a very fine paste. (not sugar)
• Use a stone grinder (manual or electric) if possible.
• When the paste is very fine, mix remaining water.
• Place a strong muslin strainer over a large deep vessel.
• Press through muslin with back of palms, extracting the liquid into vessel.
• Add remaining water, a little at a time to extract more.
• Pour back some of the extract and press, repress.
• Repeat this process till the residue becomes dry and husk like.
• Add milk, sugar and rosewater to the extracted liquid.
• If using cardamom powder mix it in with the milk.
• Mix well. Chill for a hour of two before serving.
• Making time: 45 minutes
• Makes: 8 glasses (approx.)