Soak the almonds, melon seeds, poppy seeds, fennel seeds, black pepper and saffron. Add the pistachios and dried rose petals (if using) in water. Mix and let the mixture steep for 4-5 hours. If you plan to let it sit overnight keep it in the refrigerator.
Grind the mixture in the blender till fine. Once you have a fine paste add sugar, cardamom and saffron blend till the sugar is well mixed. Refrigerate till needed.
To make your thandai drink you can use thickened milk. For that heat the milk till it thickens. once you have ¾ of the original quantity cool and then blend with the paste.
Or use the packaged milk and blend in the thandai paste. You can use a spoon but I like to use the blender with some ice cubes and run the blender.
Transfer to a glass and garnish with chopped nuts and rose petals.
If serving a large party blend the paste and refrigerate. Use as needed.
Notes
Protips:
Use chilled milk to make the thandai.
Use fresh ingredients to make the paste.
In case you do not have dried rose petals and do not want to use gulkand avoid them.
Frequently asked Questions:
What are the disadvantages of thandai?
The full-fat milk, sugar and bhang used in thandai are what work against you.You may see a spike in your blood sugar. Longer-term use can increase your cholesterol. Bhang is cannabis definitely something not recommended for long-term use. Remember moderation is always the best way to enjoy life to the fullest.
Can you add alcohol to thandai?
Thandai is traditionally spiked with cannabis or bhang. However, thandai can be served without these additives. Add rose, mango or saffron and almonds to get variations. These can be served to toddlers too. If my guests insist on spiking their drink I add alcohol to their glasses.