In hot water, soak almonds, pistachios, melon seeds, poppy seeds, fennel seeds, green cardamoms and black peppercorns in a bowl for 20-30 minutes. Set aside.

Transfer the soaked mixture to a blender, adding the nutmeg powder and rose petals. Blend until a smooth paste, using a little milk or water if needed to adjust consistency. Set this paste aside.

Soak the saffron strands in a tablespoon of water in a small bowl and leave it to infuse.

In a heavy-bottomed pot, bring the milk to a boil over medium-high heat.

Once boiling, add the sugar and the saffron infusion. Stir continuously until the sugar fully dissolves.

Mix in the Thandai paste. Reduce the heat to low-medium and continue stirring and scraping the sides of the pot until the milk is reduced by half and thickens. To test, dip a spoon into the mixture; it should coat the back of the spoon.

Remove the pot from the heat and allow the mixture to cool to room temperature.

Stir in the cream thoroughly into the cooled milk mixture.

Pour the mixture into kulfi moulds or popsicle moulds and freeze until solid.

To serve, unmold the kulfi and garnish with sliced nuts.