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Sweet, aromatic, and deeply satisfying, Thandai is a beloved Indian dessert with centuries of tradition. This family celebration staple adds sweetness to festivals, weddings, and everyday moments of joy.
Soak almonds, cashews, pistachios, poppy seeds, and melon seeds in 1 cup of water for 3–4 hours to soften; drain before using.
In a blender, combine the soaked nuts and seeds with fennel seeds, peppercorns, cardamom pods, and a splash of milk. Blend into a very smooth paste.
Heat the remaining milk on medium-low heat in a saucepan until just at simmering (avoid boiling to preserve milk's sweetness).
Whisk in the nut-spice paste, sugar, and saffron. Simmer gently for 3–4 minutes, stirring to avoid sticking; do not allow to boil. Remove from heat.
Stir in rosewater. Let cool to room temperature, strain well through a fine sieve or cheesecloth for smoothness, and chill in the refrigerator at least 2 hours before serving.
