1. Soak sugar in 1/2 litre of the water used. Set aside. 2. Soak remaining ingredients in 2 cups of remaining water. Set aside. 3. Allow all soaked items to stand for at least 2 hours. 4. Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender. 5. Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher. 6. Press through muslin with the back of a spoon, extracting as much liquid as possible. 7. Add remaining water, a little at a time to extract more of the nut liquid. 8. 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. 9. Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring. 10. To serve, sprinkle some rose petals over each serving (optional). 11. Note: Do not discard the nut paste - it is excellent used in making korma-type curries. ---------------------------------------------------------------------------
Nutrition
Ingredients
