Kesar Pista Thandai

Soak the Almonds, Pistachios, Cashews, Poppy seeds, Melon seeds, Fennel seeds, Green cardamom pods, and Black peppercorns in 250 grams of water overnight or for at least 4 hours.

After soaking, drain the water completely. Peel the skin off the Almonds.

Combine the soaked and peeled Almonds, Pistachios, Cashews, Poppy seeds, Melon seeds, Fennel seeds, Green cardamom pods, Black peppercorns, and Saffron strands in a grinding jar with 100 grams of Milk. Grind to a very fine, smooth paste. Add a small amount more Milk if necessary to achieve a smooth consistency.