To make the Thandai powder:
1/4 cup Almonds
2 tablespoons Poppy Seeds
2 tablespoons Melon seeds
2 tablespoons Fennel seeds
1/2 teaspoon Cardamom powder
20 pieces whole White peppercorns
For making thandai:
1 litre milk (4 1/4 cups)
1 fat pinch saffron
3 tablespoons sugar, measured then powdered
1 pinch freshly ground black pepper
Bring the milk to a boil and add the sugar, saffron and black pepper. Stir for two minutes till the sugar dissolves. Take it off the heat and let it cool to room temperature, stir for a few minutes to prevent a film from forming on the top. The seeped saffron will impart a lovely yellow color to the milk.
While the milk is cooling, grind the almonds, then the seeds and finally the pepper corns. Sieve them all into a air tight container. Re-grind the coarse pieces. You can double or triple the powder recipe and refrigerate it up to a week.
To make thandai, add the powder to the milk and refrigerate for at least 4 hours. Overnight is best. You can serve it after straining or as it is.