Rose Nariyal Thandai

Ingredients:

3/4 oz coconut liqueur

2 cups coconut milk

shredded coconut, rose petals, rose water

2 tablespoons of sugar

skinned almonds and cashews

green cardamom, fennel seeds, black peppercorns, coriander seeds

Method:

Soak dry fruits and seeds in rose water for two days prior to preparing this drink

Grind into a fine paste and add in rose petals, desiccated coconut, saffron, and cardamom

Muddle the paste with coconut milk, or use a blender

Shake the syrup with coconut liqueur and ice

Serve it cool with rose petals and coconut flakes