Wash and soak the rice for 3-4 hours. Drain the water and put it for drying on a cloth.
Once it dries put it in a grinder and make a coarse powder.
In a blender add the soaked almonds, pista, cashews, poppy seeds, watermelon seeds, green cardamoms, fennel seeds, dried rose petals, rose essence, black pepper powder and 1/4th cup milk and make a fine paste.
Add cold milk in the coarsely grounded rice along with saffron and mix till it’s lump free and keep it aside.
In a heavy sauce pan add 1 ltr milk and bring it to a boil. Once it starts boiling add the ground rice paste in the pan and cook till it starts thickening.
At this point add the thandai paste into the pan and cook further.
Add sugar according to your taste and continue to stir continuously to avoid sticking at the bottom of the pan.
Keep cooking till you reach the desired consistency. Switch off the flame and allow it to cool.
Refrigerate it and serve chilled and garnish with some dry fruits and dried rose petals.
