1. Place almonds, pistachios, melon seeds, dried rose petals, poppy seeds, fennel seeds, black peppercorns, green cardamom powder, nutmeg powder, and saffron in a grinder or food processor.

2. Pulse until you achieve a fine powder consistency. Do this in several batches to avoid the nuts from becoming oily and sticking together.

3. For an even finer texture, pass the ground mixture through a sieve to filter out any larger pieces. Grind these pieces again and sieve if necessary.

4. Transfer the Thandai Masala powder into an airtight container and store it in the refrigerator to maintain its freshness and flavour for an extended period.

To Prepare Thandai

1. Blend or vigorously shake a glass of milk with one tablespoon of Thandai Masala and sugar to taste (optional).

2. Refrigerate the mixture for 1-2 hours to let the flavours meld.

3. Stir or shake well before serving. Enhance the presentation with a garnish of crushed nuts or a few strands of saffron.

4. Serve the Thandai chilled for a refreshing experience.