Thandai

Instructions:

1. First Soak Almonds in hot water for 30 minutes and then peel off the skin. It would easily come off.
2. Soak all dry fruits like cashews, blanched Almonds, pistachios & watermelon seeds for at least 2-3 hrs.
3. Transfer blanched almond & other soaked dry fruits to a blender along with peppercorns, fennel seeds, poppy seeds, Gulkand and cardamom pods.
4. Grind to a smooth paste. You may add little milk for grinding if needed. This is the thandai masala, set it aside.
5. Add milk to a heavy bottom pan on medium heat. Stir in between and let it come to a slight boil. 
6. Put Saffron in a bowl and add 2 Tbs. of hot milk. Let it sit 10 to 15 minutes until it gets a nice yellow color.
7. Once milk comes to a boil, lower the heat and add the thandai masala to it. Use a wire whisk to mix it all together.
8. Then add the sugar and mix until it dissolved. Turn off the heat.
9. Add saffron-milk mixture to the pan and stir. Turn off the stove and let the thandai sit for 30 minutes.
10. After 30 minutes, add rose water and stir. Let it sit for another 30 to 60 minutes. This is important for the milk to absorb all the flavors of the spices before we strain it.
11. After it's been sitting for a while and all the milk has absorbed all the flavors, strain the thandai using a sieve into a pitcher.
12. Press the solid thandai masala that collects into the sieve with the back of a spoon as you strain it- this is to get the maximum flavors out of the spices into the thandai.
13. Transfer the pitcher to a refrigerator and chill, preferably overnight. 
14. To serve, pour thandai into glasses and garnish with sliced nuts like pistachios, almond, rose petals and saffron strands!

Note:

Thandai should be served chilled. So, chill it for 4 to 5 hours before serving, preferably overnight.

You can make thandai few days in advance. Keep it refrigerated.