Ingredients:  

• 1/2 cup Almonds

• 3 tbsp Melon seeds 

• 3 tbsp Poppy seeds 

• 1 litre Milk 

• 1/4 cup Sugar (extra If you want) 

• 10 Cashew nuts 

• 1/2 tsp Fennel seeds

• 1/4  tsp Cardamom powder

• 1/4 tsp Pepper powder

• 1 tsp rose essence  

• Few saffron strands (Soaked 2 tbsp of milk) 

• Pistachios crushed 

• Dried rose petals

Method:

1. Soak almonds in warm water at least for 1 hour.  

2. Soak melon seeds in water at least for, Soak poppy seeds in water at least for.

3. Also, soak the saffron strands in 2 tablespoons of milk.  

4. Add milk to a thick bottom pot, add sugar and dissolve. 

5. Boil the milk and allow the milk to cool down completely. 

6. While milk is cooling, squeeze each almond to remove its skin and keep that aside.  

7. In a blender, add almonds, add the drained melon seeds, drained poppy seeds, cashew nuts, fennel seeds, pepper powder, cardamom powder and water. 

8. Grind all these ingredients into a smooth paste.

9.  Now add the grounded paste into the cooled milk-sugar mixture and mix well.  

10. Add saffron strands, rose essence, pistachios, dried rose petals and mix. 

11.  Chill in the refrigerator for at least 2 hours.

12.  Serve thandai chilled and enjoy.