Asian food number 2 : Thandai

90 g/3 oz blanched almonds10 whole peppercorns (optional)60 g/2 oz raw sunflower seeds or pumpkin seeds1/2 teaspoon cardamom seeds or ground cardamom750 ml/1 1/2 pints/3 cups water500 ml/1 pint/2 cups milk125 g/4 oz/1/2 cup sugar or to taste rose water (optional)

Directions

In an electric blender combine almonds, peppercorns and seeds with halfthe water and blend at high speed until finely ground. Strain into ajug using double thickness of clean muslin. Press out as much moistureas possible, then return the residue to the blender with the remainingwater and repeat. Mix strained liquid with milk and sugar to taste, anda dash of rose water if liked. Pour over crushed ice and serve.
Tip: Save the ground almond meal and use it for thickening curries, particularly northern Indian classics like lamb korma.