Step 1

Transfer Almonds, Cashews, Melon  Seeds, cardamom seeds, Fennel Seeds, Pistachios, Poppy Seeds, and Black Peppercorns to a motor and pestle.

Step 2

Pound the spices to a fine powder.

Step 3

Add nutmeg powder and cinnamon. Mix to combine. Set aside.

Step 4

Soak saffron in warm milk for 10 minutes. Set aside.

Step 5

Meanwhile, combine milk + half-n-half in a large pot.

Step 6

Add sugar and whisk to combine.

Step 7

Stir in Thandai Powder. Whisk it well.

Step 8

Stir in Rose petal jam or gulkand.

Step 9

Bring the milk mixture to a boil. Keep whisking the thandai. Once the thandai comes to a full boil, take it off the flame.

Step 10

Allow the Thandai to sit for a while (an hour or more) so that it can soak in all the flavors. Stir in rose water and mix it well.

Step 11

Strain the mixture through a sieve. Press the leftover gritty stuff with a spoon and allow the thandai to drain through the sieve.

Step 12

Pour in saffron milk that we had prepared earlier in the recipe.  Mix to combine.

Step 13

Cover the Thandai mix with a plastic cover. Refrigerate for 3-4 hours or overnight.

Step 14

Chilled thandai is ready to be served. Give it a good stir.

Step 15

Pour in glasses. Garnish with slivered almonds, saffron strands and serve chilled.