Thandai

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1. 1Step 1: In a bowl, add almonds and pistachios, soak in 1/2 cup of water for 4 to 6 hours or overnight in the fridge.
2. 2Step 2: In a medium bowl, add cashew nuts, melon seeds, fennel seeds, poppy seeds, black peppercorns, cardamom, and edible dried rose petals.
3. 3Step 3: Add about 3/4 cup of water, mix well, cover, and set aside for 4 to 6 hours or overnight.
4. 4Step 4: Peel the almonds and pistachios and add them to a blender.
5. 5Step 5: Transfer the remaining ingredients to a blender along with the water used for soaking. Also, add grated nutmeg and sugar.
6. 6Step 6: Blend to a smooth paste. Add more water if needed to achieve a smooth paste.
7. 7Step 7: Boil milk in a saucepan over medium heat, stirring occasionally.
8. 8Step 8: Add 2 tablespoons of hot milk to crushed saffron in a small bowl. Mix well and set aside.
9. 9Step 9: Switch off the heat and set aside the milk until it turns lukewarm.
10. 10Step 10: Add the saffron-infused milk and thandai masala paste to the lukewarm milk, mix well.
11. 11Step 11: Taste and adjust with more sugar if needed.
12. 12Step 12: Once the milk has cooled down completely, add 1 tablespoon of rose water (optional), mix well. Taste and adjust with another tablespoon of rose water if needed. Cover and refrigerate for a couple of hours or until chilled.
13. 13Step 13: When you are ready to serve strain the thandai using a muslin cloth (the traditional way) or a fine-mesh sieve over a pitcher, pressing back against the solids to extract maximum flavor.
14. 14Step 14: Add some ice cubes or crushed ice to a serving glass, pour the thandai. Garnish with slivered nuts, dried rose petals, and saffron strands. Enjoy!