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, combine Almonds, Cashews, Pistachios, Melon seeds, Peppercorn, Fennel seeds, Cinnamon, Poppy seeds, Cardamom, Rose petals and enough water to soak all the above. Let soak for at least 2 hours. Drain well and do not discard the soaked water.

In a blender add the drained Nuts along with ¾ cup of the soaked Water. Blend this mixture to a smooth paste.

Add Milk to the prepared paste along with the soaked Saffron-Milk mixture and Sugar; blend until creamy and smooth.

Pour into individual glasses and serve chilled garnished with chopped nuts and Saffron strands.