Thandai Recipe by Reena Moza

Ingredients

• 30-35 almonds, blanched
• 20 black peppercorns, whole
• 30-35 Pistachios
• 30-35 cashews
• 4 teaspoons fennel seeds
• 4 teaspoons poppy seeds
• 2 tablespoon watermelon seeds
• 15-20 green cardamom pods
• 15-20 strands of saffron
• 2 Tbs Gulkand
• 4 cups of whole milk
• 1/2 cup sugar
• 2 tablespoons rose water
• Sliced nuts, to garnish
• Rose petals, to garnish