- Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in ½ cup water for 5-6 hours.
- Strain the water and grind the soaked ingredients in a blender to make a smooth paste. Add milk to this.
- Pass the mixture through a soup strainer.
- Add sugar, saffron soaked in Metro Milk and rose water and mix till sugar is dissolved. Pour the thandai in serving glasses.
- Garnish with rose petals and dry fruit slivers. Serve chilled.