Method

Make the thandai paste: Soak almonds, cashews, melon seeds, poppy seeds, fennel seeds, rose petals, and black peppercorns in warm water for 15–20 minutes. Drain. Crack open cardamom pods and remove seeds. Add all soaked nuts/seeds with the cardamom seeds and 4 tbsp of the milk to a powerful blender. Blend to a completely smooth, fine paste. Pass through a fine sieve if you want a completely smooth drink.
About 10 min
Tip: The finer the paste, the smoother the final drink. A high-powered blender gives the best results.
Bloom saffron and mix: Dissolve saffron in 2 tbsp of warm milk until the milk turns golden-orange. Add sugar to the remaining milk and stir until dissolved. Add the thandai paste to the milk, the bloomed saffron, and rose water. Whisk vigorously until fully combined and smooth.
About 5 min
Tip: Taste at this stage and adjust sugar and rose water. The flavour should be complex — nutty, slightly spicy (pepper), floral (rose), and fragrant.
Chill and serve: Refrigerate the thandai for at least 2 hours for the flavours to meld. Stir well before serving. Pour over generous amounts of ice in tall glasses. Garnish with a pinch of saffron, a dried rose petal, and a sprinkle of chopped pistachios.
About 5 min
Tip: Thandai tastes significantly better after chilling for 2–4 hours. The overnight refrigeration gives the most rounded, integrated flavour.

Nutrition per serving (estimate)

Contains: dairy, nuts