Holi Recipes
  Aloo Chat
1 litre Water / 1/2 litre milk / 2 cups Sugar
5 Almonds skinned (medium size Badam)
2 tbsp Cashew nuts (Kaju)
1 tbsp Cucumber seeds skinned (Kheera seed)
1/2 tbsp Khuskhus (Poppy seeds)
1/2 tbsp Saunf (Aniseed)
1/2 tsp Cardamom Powder  (Elaichi small)
1/2 tsp Rosewater
0.1 mg. Kesar (Saffron)
1 tsp Whole Black pepper corns
1/4 cup Dried or fresh rose petals
- Soak sugar in 1/2 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 all soaked items to stand for at least 2 hours.
- Grind all soaked ingredients to a very fine paste. (not sugar)
- 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 husklike.
- Add milk, sugar soaked in water and rosewater to the extracted liquid.
- If using cardamom powder mix it in with the milk.
- Mix well. Chill for a half an hour or with ice cubes before serving.