Sindhi Thadal
The Sindhi summer cold drink — blanched almonds, poppy seeds, fennel seeds, dried rose petals, cardamom, and black pepper ground with water into a smooth paste, strained, diluted with cold milk or water, and sweetened with sugar to produce a thick, cooling, fragrantly spiced drink. The thadal is Sindhi Holi's most iconic preparation; made in vast quantities and offered to guests and neighbours throughout the festival. The combination of almonds and poppy seeds creates a rich, slightly opiate mildness that is the thadal's defining quality; the poppy seeds are not intoxicating at culinary quantities but contribute a particular flavour depth. Served chilled in earthen cups, a glass of thadal is considered the most civilised Sindhi act of hospitality.
Cuisines
Best for
Recipe
Ingredients
|
1/2 cup | Almond , chopped |
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1/2 cup | Poppy Seed |
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1/4 cup | Fennel Seed |
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1/4 cup | Cardamom Pod |
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1 tablespoon | Black Peppercorn |
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1 tablespoon | Coriander Seed |
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1/2 cup | Sugar |
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1 liter | Water |
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1/4 teaspoon | Rose water |
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— | Ice Cube |
Instructions
- 1 Soak the almonds, poppy seeds, fennel seeds, cardamom pods, black peppercorns, and coriander seeds in water for 4-5 hours or overnight.
- 2 Drain the soaked ingredients and grind them into a fine paste using a little water.
- 3 In a large bowl, mix the paste with 1 liter of water and let it sit for about 30 minutes.
- 4 Strain the mixture through a fine muslin cloth or a fine sieve to extract the liquid, discarding the solids.
- 5 Add sugar and rose water to the strained liquid and stir until the sugar dissolves completely.
- 6 Chill the Thadal in the refrigerator or serve immediately over ice cubes.
Tips
For a richer flavor, you can add a pinch of saffron to the Thadal.