Thandai

Almond - 1/2 cup

Cashew - 1/2 cup

Pistachio - 1/2 cup

Melon seed - 2 tbsp.

Peppercorn - 10

Fennel seed - 1 1/2 tbsp.

Cinnamon - 1 stick

Poppy seed - 1 1/2 tbsp.

Cardamom - 4

Rose Petal - 2 tbsp.

Milk - 4 1/2 cup

Saffron - 1 tsp soaked in 1/4 cup warm Milk

Sugar - 1/2 cup

In a large bowl, mix Almonds, Cashews, Pistachios, Melon seeds, Peppercorn, Fennel seeds, Cinnamon, Poppy seeds, Cardamom, Rose petals, and enough water to cover them. Soak for at least 2 hours or overnight for best results. Drain thoroughly, keeping the soaking water.

Peel the skin in soaked Almonds. Put the drained Nuts into a blender with ¾ cup of the soaking Water. Blend until you have a smooth paste.

Add Milk to this paste along with the Saffron-Milk mixture and Sugar; blend until the texture is creamy and smooth.

Let the milk sit in the refrigeratot for atleast 3 hours.

Serve chilled in individual glasses, garnished with chopped nuts and Saffron strands.