Kesar Badam Sharbat (Thandai Concentrate)

A popular rose flavoured fruit and nut based cooler - a traditional North Indian refreshment.

Thandai - A very famous drink of North India, it is widely consumed in Western Uttar Pradesh, Gujarat and Rajasthan. Made with almonds, pistachios, melon seeds and spices - Thandai has a very unique flavour that I believe, is not even remotely similar to any other refreshment drinks around the world. This is especially made during the festival of Holi and during other family celebrations, such as weddings etc. I have posted a Kesariya Thandai recipe few weeks ago,(which is made and consumed fresh). Dry fruits and spices are freshly ground into a paste and then mixed with water, milk or fruit juices. During summers, Thandai is also used as a refreshing drink (Sharbat), to cool the body and give freshness and energy as the spices added in this have a cooling effect on the body i.e fennel seeds,cardamom, melon seeds and gulkand (rose petal preserve). This can be made and preserved as a concentrate, and diluted with milk or water when needed.

INGREDIENTS-
preparation time-20 min
cooking time-10 min

• Sugar-700 gms
• Almonds-125 gms
• Pistachios-25 gms(optional)
• Melon seeds-1/4 cup
• Poppy seeds-2 tbls (optional)
• Gulkand-2 tbls
• Whole peppercorn-3 tbls
• Fennel seeds-3 tbls
• Cardamon  powder-1 t.s
• Saffron-1/2 t.s (optional)
• Rose water-3 tbls
• Citric acid (nimbu phool)- a pinch of 

PROCEDURE-

1. Soak almonds and pista overnight and melon seeds, fennel, whole pepper corns,poppy seeds and gulkand for 2 hours in separate bowls.
2. Soak saffron in a little warm milk and crush it.
3. Take sugar and 2 glasses of water and cook on medium heat, to make a sugar syrup of 1 thread consistency.
4. Add 2 t.s of milk to clear the syrup and to remove scum from it.
5. Add citric acid in the sugar syrup and mix.and keep it aside.
6. Peel the almonds and pista and grind with melon seeds and  poppy seeds and  little water and make a smooth paste .now add gulkand and grind again.Take out the paste in a bowl.
7. Grind pepper corn and fennel seeds with little water to make a smooth paste.then strain and keep the liquid and discard the residue.
8. Add almond paste,fennel pepper extract and saffron paste into the sugar syrup ,mix well and  give it just one boil.
9. Then strain it (or skip this step)through a sieve.
10. When cool down completely add cardamom powder, and rose water .
11. Store in a bottle and keep refrigerated.
12. To use-Take 3-4 tbls of syrup in a glass and add  ice,chilled water or milk ,mix well and serve

NOTE-

1-You can adjust the quantity of dry fruits according to your preference,can reduce the quantity of almond and pista and increase the quantity of melon seeds.

2-The ratio of dry fruits and sugar is  1:3 .i.e for 1 cup ground dry fruit paste take approx 3 cup sugar.

3-you can adjust the quantity of peppercorns according to your taste(specially if you are making this for kids)

4-If you don't have gulkand then add fresh rose petals or increse the quantity of rose water.

5- If you want to make in large quantity and want to store at room temperature then add preservative.(sodium benzoite-2 gms)