Tundi is a lovely summer refresher revered by yogis.
1/4 CUP Pistachio nuts
1/4 cup almonds
4 whole cardamoms, seeded
1teaspoon whole white peppercorns
1/2 cup anise seed
3 cups water
1 cup milk
1 cup sugar
Blanch the pistachio nuts and almonds.
Soak the raisins, cardamoms, and peppercorns in a bowl for a half hour. Soak the anise seed separately for a half hour.
Put the nuts, raisins, spices, anise seed (all these should be drained), and the water into a blender.
Blend at high speed. Pour into a deep bowl. Rinse the blender with 1 cup of water and add to the bowl.
Strain all through muslin or several thicknesses of cheesecloth. Reserve the juices; throw away the residue.
Add the milk and sugar to the strained juices.
Mix together well; pour into bottles.
Chill and serve.
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