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
Steps
Soak whole almonds in water for about 4 hours to loosen skin. Remove and discard skin
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.
Remove and discard skin from almonds. Its easy just pinch them between your thumb and finger and they'll pop out.
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.
Liquify on high speed.
Pour Thadal mixture over a strainer lined with a cheesecloth, chinois, or a nut bag.
Press or squeeze out all the liquid.
Serve cold and garnish with a couple strands of saffron and a pinch of dried roses.
