Method :
-
In an electric blender combine almonds,
peppercorns and seeds with half the water and blend at high speed until
finely ground.
-
Strain into a jug using double thickness
of clean muslin.
-
Press out as much moisture as possible.
-
Then return the residue to the blender
with the remaining water and repeat.
-
Mix strained liquid with milk and sugar to
taste, and a dash of rose water if like.
-
Pour over crushed ice and serve.
Note : Save the ground almond meal and use
it for thickening curries, particularly northern Indian classics like
lamb korma. Or collect in a freezer container and when you have
sufficient, make one of the almond sweetmeats.
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