Place whole black peppercorns, green cardamom, and a small cinnamon stick into a blender jar.

Toss in almonds and cashew nuts for a rich, creamy texture.

Sprinkle in poppy seeds and fennel seeds for aroma and sweetness.

Close the lid and blend everything into a fine Thandai masala powder. Transfer the masala to an airtight container and store it in a cool, dry place.

Pour milk into a saucepan and place it on medium-high heat. Stir occasionally to prevent it from sticking to the bottom.

Once the milk starts boiling, add sugar and stir until it completely dissolves.

Reduce the heat to medium and let the milk simmer until it slightly thickens.

Add some of the Thandai masala you prepared earlier and use a whisk to combine everything.

Add a splash of rose water and stir to mix.

Turn off the heat and place a fine strainer over a jug. Carefully pour the hot drink through the strainer to catch any coarse bits.

Use a spatula to press the remaining mixture in the strainer and discard the residue.

Allow the strainer Thandai to come to room temperature.

Place a few ice cubes in your serving glasses. Pour the Thandai over the ice.

Garnish each serving with a few saffron strands, chopped pistachios, and rose petals.

Enjoy nutty, aromatic, and refreshing Thandai with every sip!