Sweet, chill, rich, and aromatic, this super refreshing thandai fills your senses like the mountains in springtime. It glides down your tongue, this intoxicating drink, soothing your throat with rose and saffron. It also fills you up, thanks to the melon seeds, poppy seeds, almonds and cashews. You can’t ask for anything more invigorating — it’ll take away your aches, tiredness and thirst!
Take a cup of milk (about 225 ml) in a blender and add to it all the ingredients (including the poppy seeds in the water), except the pistachio nuts, and blend to make a fine(ish) paste. Pulse in short bursts so the nuts don't get hot.
Let it rest in the fridge for 30 minutes.
Strain it over a seive lined with muslin or cheesecloth.
Add the rest of the milk to the strained milk. Add more sugar if you wish.
Chill for 4 hours, so the flavours are well blended.
Garnish with the pistachio nuts. You could also add a few strands of saffron and rose petals if you want.