Thandai

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.