Thandai

In hot water, soak almonds and pistachios in one bowl, and melon and poppy seeds in another for 20-30 minutes. Peel the almonds, drain the soaked seeds and set aside.

Combine blanched almonds, pistachios, soaked seeds, fennel seeds, green cardamoms, black peppercorns, nutmeg powder, rose petals and saffron (if using) in a blender. Blend into a smooth paste, adding milk or water if necessary. Set aside.

Bring the milk to a boil over medium-high heat in a heavy-bottomed pot, then let it simmer for a few minutes.

Add sugar to the pot, and continuously until the sugar dissolves.

Stir in the thandai paste, and let the mixture simmer on low heat for 5-7 minutes, stirring occasionally.

Remove from heat and let the thandai cool to room temperature for the milk to absorb all the flavours of the spices.

Strain the thandai through a fine sieve into a pitcher. Press down the solids with the back of a spoon while straining to get the maximum flavours into the thandai.

Refrigerate for a few hours to chill thoroughly.

Serve chilled, garnished with sliced nuts, rose petals, or saffron strands as desired.