Rajasthani thandai

Soak almonds, cashew nuts, peppercorns, raisins, cardamom, poppy seeds, fennel seeds and melon seeds in 1/2 cup water for 5-6 hours.

Stain the water and grind the soaked ingredients in a blender to make a smooth paste.

Pass the mixture through a soup strainer.Add sugar, saffron soaked in water and mix till sugar is dissolved.

Pour the thandai in serving glasses mix milk or water whatever you want.

Serve it cold.