Separately soak almonds (baadam), pistachios (pista) and cashew nuts (kaju), magaz (melon seeds), khus khus (poppy seeds) and saunf (fennel seeds) in water overnight.
20 Almonds, 15 Cashew Nuts, 15 Pistachios, 2 Tablespoons Magaz (Melon Seeds), 2 Tablespoons Khus Khus (Poppy Seeds), 1 Teaspoon Saunf (Fennel Seeds)
To make the thandai, peel the almonds and pistachios. Drain all the soaked ingredients and add them to a food processor. Grind them to make a fine wet paste using milk (not water).
Separately, grind black peppercorns, cinnamon, cardamom, rose petals and saffron strands to make a fine dry powder
15-20 Rose Petals or 1 Teaspoon Rosewater, 10 Black Peppercorns, 1/4 Teaspoon Dalchini (Cinnamon Powder), 5-6 Elaichi (Green Cardamoms), crushed, 8-10 Saffron Strands (Kesar)
Boil the milk and add sugar when it starts boiling. Add the wet paste to the milk and stir for 4-5 minutes as it boils.
2 Litre Milk, 3 Tablespoon Sugar
Add the dry powder prepared earlier to the milk. Take the milk of the heat and let it come to room temperature before putting it in the refrigerator.
Garnish with pistachios, almonds, saffron strands and rose petals. Serve chilled.