Shivratri Special- Thandai

Ingredients(makes 8 glasses):
1 cup: Milk
1½ cups: Sugar
1/4 cup: Dried or fresh Rose petals (gulkand variety)
1½ litres: Water
1 tbsp: Almonds
1 tbsp: Kharbooj/Tarbooj seeds skinned (commercially available)(these are skinned dried seeds of watermelon and cantaloupes)
1 tsp: Peppercorns (whole)
½ tbsp: Khuskhus (poppy seeds)
½ tbsp: Saunf (aniseed)
½ tsp: Cardamom powder or 15 whole pods
½ tsp: Rose Water (optional)

Method:
Soak sugar in ½ litre of the water used. Keep aside.
Wash clean all other dry ingredients, except cardamom if using powder.
Soak in 2 cups of remaining water. Keep aside.
Allow each soaked item to stand for at least 2 hours.
Grind all soaked ingredient (not sugar) to a very fine paste.
Use a stone grinder (manual or electric) if possible.
When the paste is very fine, mix remaining water.
Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
Press through muslin with back of palms, extracting the liquid into vessel.
Add remaining water, a little at a time to extract more.
Pour - back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husk-like.
Add milk, sugar and rosewater to the extracted liquid.
If using cardamom powder mix it in with the milk.
Mix well. Chill for an hour or two before serving.