Thandai

Instructions

1. Soak the nuts and seeds
   Soak the almonds, pistachios, melon seeds, and poppy seeds in separate bowls of water for at least 2 hours or overnight. This will soften them and make them easier to blend into a paste.
2. Prepare the Thandai masala
   Drain the soaked nuts and seeds. In a blender, combine them with fennel seeds, black peppercorns, cardamom powder, and dried rose petals. Add a little water and blend into a smooth paste.
3. Warm the milk
   In a heavy-bottomed pan, bring the milk to a gentle boil. Reduce heat and simmer for 5 minutes, stirring occasionally to prevent it from sticking to the bottom.
4. Add the Thandai masala
   Add the prepared Thandai masala paste to the simmering milk and stir well. Continue to cook on low heat for 5 minutes, allowing the flavors to infuse into the milk.
5. Add saffron and sugar
   Crush the saffron strands between your fingers and add to the milk mixture. Add sugar to taste and stir until completely dissolved. Continue to simmer for another 2-3 minutes.
6. Strain the mixture
   Remove from heat and let it cool slightly. Strain the mixture through a fine mesh sieve or muslin cloth to remove any solid particles, ensuring a smooth texture.
7. Chill and serve
   Allow the Thandai to cool completely, then refrigerate for at least 2 hours until chilled. Pour into serving glasses, garnish with chopped pistachios and rose petals, and serve cold.