By Tanisha Salwan
5 to 6 almonds 5 to 6 pistachios 5 to 6 cashew nuts 1 tsp poppy seeds 2 tsp melon seeds ½ tsp fennel seeds 3 black peppers 5 cardamoms 2 cups almond milk ¼ cinnamon stick Pinch of saffron strands 2 tbsp sugar ½ teaspoon rose water extract Dried rose petals
Take all the nuts and seeds and grind them into a fine powder.
Take a pot and add almond milk to it. Add the thandai powder and whisk.
When the milk starts to warm up, add saffron and whisk again. Add sugar and whisk well.
When done, turn off the flame. Add rose water extract and transfer the thandai to the serving jar. Straining the thandai is optional.
Refrigerate for 3 to 4 hours. Garnish with nuts and dried rose petals. Serve and enjoy!