The Best Thandai

Steps

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1. 1
   Combine almonds, pistachio, melon seeds, poppy seeds, fennel seeds, black peppercorns, green cardamom, dry rose petals, and saffron in a bowl. Add enough cold water to fully submerge all ingredients, cover with plastic wrap, and refrigerate for 5–6 hours or overnight.
   ▶ ≈0:25
2. 2
   Next morning, transfer the soaked mixture with water into a blender jar. Add rock sugar, ginger powder, grated nutmeg, and 250 ml of chilled milk. Blend until smooth and fine, being careful not to blend too long so the mixture stays cold.
   ▶ ≈1:04
3. 3
   Place a muslin cloth over a sieve positioned above a large pot. Pour the blended mixture into the cloth and let the milk drain through. Gather the cloth corners, twist, and squeeze out all remaining liquid.
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4. 4
   Return the leftover paste from the sieve to the blender jar, add 250–300 ml of additional chilled milk, blend again, and repeat the straining process to fully extract flavors from the nuts, seeds, and spices.
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5. 5
   At this stage, the basic thandai is ready. Taste and adjust sweetness if needed. For added richness, sieve the rabdi and fresh curd together into the thandai.
   ▶ ≈1:49
6. 6
   Add the remaining chilled milk and mix well. Sieve the mixture one more time into the thandai. Your rich and creamy thandai is ready to serve. Do not add ice; instead, chill in the refrigerator. Optionally garnish with saffron strands and slivered nuts.
   ▶ ≈2:01