Ingredients

For Thandai Paste:

• 1/4 cup Almonds
• 2 tbsp Cashews
• 2 tbsp Pistachios
• 2 tbsp Melon seeds (magaz)
• 2 tbsp Poppy seeds (khus khus)
• 2 tbsp Fennel seeds (saunf)
• 1 tsp Peppercorns
• 10-12 Cardamom pods
• 1/4 cup Dried rose petals

For serving:

• 4 cups Full-fat milk, chilled
• 1/2 cup Sugar (or to taste)
• A few strands of Saffron

Instructions

1. Prepare the Thandai Paste: Soak all the ingredients for the thandai paste (except rose petals) in 1 cup of warm water for at least 2 hours, or overnight.
2. Drain the water and grind the soaked ingredients with the rose petals into a very fine, smooth paste. Add a little milk if needed while grinding.
3. Make the Thandai: In a large bowl, whisk together the chilled milk and sugar until the sugar dissolves.
4. Add the prepared thandai paste and saffron strands to the milk. Mix thoroughly using a whisk.
5. Strain the mixture through a fine-mesh sieve or muslin cloth to remove any coarse bits, pressing down to extract all the flavor.
6. Chill the thandai in the refrigerator for at least 1-2 hours before serving.
7. Serve in glasses, garnished with more rose petals and chopped nuts.