Almond Milk
A luxurious and aromatic traditional Parsi beverage made from pure refined sugar and finely ground almonds. This refreshing drink, historically known as "Aamand Milk," is infused with the delicate scent of rose or orange flower water and served ice-cold. The combination of creamy almond paste and floral essences creates a sophisticated thirst-quencher perfect for warm afternoons.
Ingredients
- 1 pound Granulated sugar (Originally 'Soji khand ratal 1' (1 lb pure sugar).)
- 1/2 cup Sweet almonds (Originally 2.5 tolas sweet almonds and 3 tolas bitter almonds. Combined into sweet almonds with extract for safety.)
- 1/2 teaspoon Almond extract (Substitute for '3 tolas bitter almond seeds' (Kadvi badam) which are unsafe to consume raw.)
- 4 cups Water (Originally '1 bottle' or '1 seer' (approx 1 liter).)
- 2 teaspoons Rose water (or Orange Flower Water) (Originally '1 dessertspoon'.)
- 3 drops Rose essence (Optional, for enhanced flavor.)
Instructions
- 1Boil the water to purify it, then let it cool completely. Filter if necessary.
- 2Blanch the almonds in hot water to remove their skins. Wash them, wipe them dry with a clean cloth, and ensure they are completely dry.
- 3Place the dried almonds in a mortar (traditionally brass) or food processor. Grind or pound them into a very fine paste. You may add a small amount of the water or sugar to help create a smooth paste.
- 4Dissolve the sugar into the cooled water. Take the almond paste and mix it thoroughly with the sweetened water, adding the liquid little by little to the paste to ensure it incorporates smoothly. Add the almond extract.
- 5Stir in the rose water (or orange flower water) and rose essence. Place the mixture on ice or in the refrigerator until thoroughly chilled before serving.