Sindhi thadal

Name: Sindhi thadal (Almond milk, poppy seed and aniseed)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 1 tbsp dried edible rose petals, crushed by hand and sprinkled on top; 2 tsp aniseed, ground; 1 tbsp white poppy seeds; 1 litre/1¾ pints/4 cups ice-cold water; 500–750 ml/17–26 fl oz/2–3 cups water; 50 g/1¾ oz/¼ cup caster (superfine) sugar, or to taste; 150 g/5½ oz/1 cup blanched almonds, 500 ml/17 fl oz/2 cups boiling water; 150 g/5½ oz/1 cup blanched almonds, 500 ml/17 fl oz/2 cups boiling water

Almond milk, poppy seed and aniseed

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Soothing for the soul and based on a classic Sindhi recipe, this nutty drink is made by soaking and grinding almonds to create a milk. It’s then spiced with ground aniseed, poppy seeds and a hint of rose water.

Ingredients

150 g/5½ oz/1 cup blanched almonds, 500 m

Asia
Pakistan
Sindh
Drinks
Vegan
Summer
Gluten-free

Method

In a bowl, soak the almonds in the measured boiling water in the fridge overnight. The next day, blend the soaked almonds with their soaking water into a very fine paste.

Put the sugar with the 500–750ml/17–26 fl oz/2–3 cups water in a saucepan and heat gently over a low heat until the sugar has dissolved and a syrup has formed.

Combine the almond paste with the measured ice-col