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  • 1/4 cup almonds, blanched and peeled
  • 1/4 cup cashews
  • 2 tablespoons melon seeds (magaz)
  • 2 tablespoons poppy seeds (khus khus)
  • 1 tablespoon fennel seeds
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon saffron strands
  • 1/4 cup sugar, or to taste
  • 1/2 cup water
  • 4 cups whole milk
  • Ice cubes (optional)
  • Cardamom Ground
  • Rose petals and chopped nuts for garnish (optional)


  1. In a small bowl, soak saffron strands in 2 tablespoons of warm water and set aside.
  2.  In a blender or food processor, grind almonds, cashews, melon seeds, poppy seeds, fennel seeds, ground cardamom, and black peppercorns into a fine powder.
  3. Transfer the powdered mixture into a bowl and add sugar. Mix well.
  4.  In a separate large bowl or pitcher, pour whole milk. Add the saffron water and soaked strands.
  5. Gradually add the powdered mixture into the milk, stirring continuously to ensure it mixes well and no lumps are formed.
  6. Once thoroughly mixed, cover the Thandai mixture and refrigerate for at least 2 hours to allow the flavors to infuse.
  7. Before serving, give the Thandai mixture a good stir. If it's too thick, you can add a little more milk to adjust the consistency.
  8. Serve Thandai chilled, garnished with rose petals and chopped nuts if desired. You can also add ice cubes to individual glasses for an extra refreshing touch.

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