Homemade Shardai Drink Recipe
Prep time: 20 minutes (plus 2 hours soaking time)
Chill time: 1–2 hours
Total time: About 3–4 hours (mostly hands-off)
Servings: 4 (about 8 ounces each)
Ingredients
- ½ cup raw almonds
- ¼ cup raw pistachios (shelled, unsalted)
- 2 tablespoons melon seeds or additional almonds
- 1 tablespoon fennel seeds
- 1 teaspoon whole black peppercorns
- 8–10 green cardamom pods (seeds only), or ¾ teaspoon ground cardamom
- 15–20 saffron strands
- 4 cups whole milk, divided
- ⅓ cup granulated sugar (adjust to taste)
- 1 teaspoon rose water (optional)
- Ice cubes, for serving
- Extra crushed pistachios and a few saffron strands, for garnish
Step-by-Step Instructions
Step 1: Soak the nuts and seeds.
Place the almonds, pistachios, and melon seeds (if using) in a bowl and cover with warm water. Let them soak for at least 2 hours, or up to overnight in the refrigerator. This softens the nuts, making them much easier to blend into a smooth, creamy paste rather than a gritty one.
Step 2: Peel the almonds.
Once softened, drain the almonds and slip off their skins with your fingers — they should slide off easily after soaking. This step isn’t strictly necessary, but it produces a smoother, whiter, more refined-looking drink.
Step 3: Bloom the saffron.
In a small bowl, warm 2 tablespoons of the milk (you can microwave it briefly or warm it on the stove) and add the saffron strands. Let it sit for 10–15 minutes. The milk will turn a deep golden-orange color, and the saffron’s aroma will become more pronounced.
Step 4: Blend the nut and spice paste.
In a blender, combine the peeled almonds, pistachios, melon seeds, fennel seeds, peppercorns, and cardamom seeds with about ½ cup of milk. Blend on high until you have a very fine, smooth paste. This may take 2–3 minutes; scrape down the sides as needed. The smoother this paste, the creamier your final drink will be.
