This fresh, homemade Thandai tastes absolutely heavenly, far superior to the readymade mixes available in the market. Thandai is the perfect drink to serve on special days and festive occasions like Holi and Diwali. THANDAIIngredients 1½ litres full cream milk25-30 almonds, blanched and peeled4 tablespoons pistachios, blanched and peeled3 tablespoons poppy seeds (khuskhus), soaked for 3-4 hours and drained 3 tablespoons melon seeds (magaz), soaked for 3-4 hours and drained 20 cashewnuts, soaked and drained4-5 green cardamoms8-10 black peppercorns20-25 dried rose petals, crushed 1 inch cinnamonA few saffron strands1½ cups sugarPistachio-almond slivers for garnishingMethod1. Boil milk in a deep non-stick pan. 2. Blend together almonds, pistachios, poppy seeds, melon seeds and cashewnuts alongwith 2-3 tablespoons warm milk into a smooth paste. Transfer in a bowl.3. Grind together green cardamoms, black peppercorns, dried rose petals and cinnamon into fine powder. Transfer in another bowl. 4. Add saffron strands to boiling milk and mix. Add sugar and mix till it melts. 5. Add ground almond mixture paste, mix and cook for 2-3 minutes. Add some ground powder, mix and cook for 1-2 minutes. Pour in a jar and refrigerate it. 6. Serve chilled garnished with pistachio and almond slivers. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor