• 1 cup of whole almonds with skin on
  • 1 tablespoon Cantaloupe seed ( from 1/2 cantaloupe)
  • 5 green cardamom pods
  • 1/4 teaspoon or 8 peppercorns
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried roses
  • Pinch of fennel seeds
  • 3 1/2 cup of whole milk
  • 1 cup cold water + plus water for soaking
  • Saffron and dried roses for garnish
  • Tools: Blender, glass kitchen aid, chinois or cheesecloth, measuring spoons and cups, glassware, spatula, glass bowls


  1. Soak whole almonds in water for about 4 hours to loosen skin. Remove and discard skin
  2. Soak cantaloupe seeds, cardamon, peppercorn, poppy seeds, dried roses, fennel in about 1/2 cup of milk. place in refrigerator for about 4 hours as well.
  3. Remove and discard skin from almonds. Its easy just pinch them between your thumb and finger and they'll pop out.
  4. In a blender add the skinned almonds, soaked milk and spices, and the remaining 3 cups of cold milk and 1 cup of cold water.
  5. Liquify on high speed.
  6. Pour Thadal mixture over a strainer lined with a cheesecloth, chinois, or a nut bag.
  7. Press or squeeze out all the liquid.
  8. Serve cold and garnish with a couple strands of saffron and a pinch of dried roses.