Thandai

Begin by soaking the nuts and seeds to soften them for grinding. Place the blanched almonds, cashews, melon seeds, white poppy seeds, fennel seeds, black peppercorns, and cardamom seeds (removed from pods) in a bowl. Add enough water to cover by 1 inch. Let soak for at least 4 hours, or preferably overnight in the refrigerator. The longer the soak, the smoother your thandai paste will be. If short on time, you can soak in warm water for 2 hours, though the results will not be quite as smooth. If using dried rose petals, add them to the soaking mixture as well.

While the nuts and seeds soak, prepare the saffron. Place the saffron strands in a small bowl and add 2 tablespoons of warm milk. Let the saffron steep for at least 15-20 minutes - the milk will turn a beautiful golden-orange color and the saffron will release its distinctive aroma and flavor. Gently crush the saffron strands with the back of a spoon to release more color. This saffron milk will be added later to give the thandai its characteristic golden hue and subtle floral-honey notes.

Drain the soaked nuts, seeds, and spices, reserving about 1/4 cup of the soaking liquid. Transfer to a blender or food processor. Add the reserved soaking liquid and blend on high speed for 2-3 minutes until you have a very smooth, fine paste. Scrape down the sides as needed. The paste should be as smooth as possible - any grittiness will be noticeable in the final drink. If your blender struggles, add a splash more liquid. For the silkiest texture, you can pass the paste through a fine-mesh strainer, pressing with a spoon to extract all the liquid, though this step is optional.

Transfer the nut-spice paste to a large pitcher or bowl. Add the sugar and stir until it dissolves into the paste. The warmth from blending helps dissolve the sugar. Add the saffron milk (including the saffron strands) and the rose water. Stir well to combine all the flavors. At this point, you have made thandai concentrate, which can be stored in the refrigerator for up to one week. This allows you to make fresh thandai quickly whenever desired.

To make the final drink, add the chilled milk to the thandai concentrate and whisk or stir vigorously until completely combined. The mixture should be smooth, creamy, and a beautiful pale golden color from the saffron. Taste and adjust sweetness if needed - some prefer thandai quite sweet while others like it more subtle. Add more rose water if you want a more pronounced floral note. For the best flavor, refrigerate the prepared thandai for at least 30 minutes to allow all the flavors to meld together.

Serve the thandai well-chilled in tall glasses filled with ice cubes. Give the pitcher a good stir before pouring, as some sediment may settle at the bottom. Garnish each glass generously with slivered almonds, crushed pistachios, a few saffron strands, and dried or fresh rose petals for a stunning presentation. In India, thandai is often served in traditional brass or copper glasses called lota, which keep the drink colder longer and add to the authentic experience. Thandai can also be used as a base for milkshakes, kulfi (Indian ice cream), or even stirred into lassi for a spiced variation. During Holi celebrations, large batches are prepared and served throughout the day as guests come and go. Store any leftover thandai refrigerated for up to 3 days - stir well before serving as it will separate.