1 cup warm water
30 grams almonds(rinsed)
20 grams unsalted pistachios (rinsed)
30 grams melon seeds
2 tbsps dried rose petals or 2 tbsps rose water
2 tbsps khus khus (white poppy seeds)
1 tbsp saunf
½ tsp whole black peppercorns
3 to 4 green cardamoms (remove the husk)
pinch of saffron (optional)
100 grams sugar
8 cups cold milk (or as needed)
ice cubes as required
for garnishing: few rose petals/ chopped almonds/ pistachios (as per choice)
In a bowl, pour 1 cup of warm water.
Then add almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds, and black pepper.
Mix very well. Cover and keep aside for a minimum of one hour or two hours. If you use water at room temperature, then you can also keep it overnight or for 4 to 5 hours.
After 1 to 2 hours, pour the whole mixture including the soaking water into a grinder or blender jar.
Add ½ cup sugar, seeds from 3 to 4 green cardamoms, and 1 pinch of saffron.
Blend the mixture to a very smooth and fine paste. Remove in a bowl and keep aside.
You can cover and refrigerate if not used immediately.
To prepare thandai, take about 4 tablespoons of the thandai paste in a glass. You can add less or more thandai paste as needed.
Add chilled milk. You can also use a half-half combination of milk and water. Mix very well.
Add a few ice cubes.
Garnish with rose petals/ almonds/ pistachios as chosen.