To make instant thandai masala
Peter Pan for 2 minutes on high heat and then turn off the heat. Add all the ingredients to the warm Pan except Cinnamon and nutmeg powder.

Mix them and leave them in a pan for 5 minutes. Remove them to a plate to cool off and then dry grind them in a grinder.

You can grind it fine or keep it a little bit course as per your preference, though I prefer it to be ground fine.

Tote the thandai masala in an airtight container in a refrigerator at all time. Use this thandai masala for flavouring various other desserts like kheer, chocolate, ice cream, rabdi etc.

Arrange the ingredients as shown in picture

To make thandai chocolate
Double boil the white chocolate and melt it

Then add in the thandai masala and pistachios and Almonds and mix it well.

Then in a chocolate mould add in some sliced pistachios and Almonds and some dried rose petals and then add in the melted chocolate.

Now serve it in a serving tray and decorate it with some rose petals and sliced pistachios and almonds.