Step 1

Add the blanched almonds, cashews, pistachios, fennel seeds, sesame seeds, black peppercorns, cardamom powder, cinnamon powder and nutmeg into a blender or spice grinder. Grind to a fine powder.

Step 2

Bloom saffron threads in a bowl with 2 tablespoons of hot water. Set aside.

Step 3

In a heavy bottom saucepan, add milk and saffron water. Bring the milk mixture to a gentle boil.

Step 4

When the milk mixture begins to boil, add maple syrup and stir.

Step 5

Whisk the spice mixture into the milk and simmer for another 5 minutes. Remove any lumps. Turn off the heat and allow the thandai to cool and refrigerate.

Step 6

To serve, pour into a cup and garnish with dried rose petals or rose water.