Though this drink was originally created for Pehlwani wrestlers to get refreshed and energized before a fight - you don't have to get in to a ring to enjoy the intriguing taste of this drink. FULL RECIPE BELOW.New drink recipes air weekly, so make sure you subscribe to Tastemade for this and lots of other great new programming.Directed/Shot/Edited: Eric SlatkinFood Styling: Danielle WestbergMUSIC:"Tor Gaya Maahi Rona Pale Pa Gaya" - by Noor JahanUsed with permission by Vampisoul http://vampisoul.comThirsty For Spotify Playlist - https://play.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfHThadal RecipeFor 2 ServingsINGREDIENTS:-1 cup of whole almonds with skin on-1 Tbl Cantaloupe seed ( from ½ cantaloupe)-5 green cardamom pods-¼ tsp or 8 peppercorns -1 tsp poppy seeds-1 tsp dried roses-pinch of fennel seeds-3 ½ cup of whole milk-1 cup cold water + plus water for soaking-saffron and dried roses for garnishTools-Blender - glass kitchen aid-chinois or cheesecloth TBD-measuring spoons and cups-glasswarespatulaglass bowlsINSTRUCTIONS-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 ½ 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.
