INGREDIENTS
11 ITEMS REQUIREDCombine the almonds, melon seeds, poppy seeds, and fennel seeds in a bowl and cover with water to soak.
Soak the saffron strands in a tablespoon of warm milk so they bloom and release their color.
Drain the soaked almonds, melon seeds, poppy seeds, and fennel seeds thoroughly, discarding the soaking water.
Grind the drained nuts and seeds with the black pepper, cardamom, and rose petals into a fine, smooth paste using a little milk.
Add the ground paste to the chilled milk along with the sugar and blend until fully smooth and well combined.
Strain the blended mixture through a fine sieve to remove any remaining coarse bits, pressing to extract all the liquid.
Refrigerate the strained thandai until it is thoroughly chilled.
Pour the chilled thandai into glasses filled with ice and top each with a swirl of the bloomed saffron milk.
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