Firstly add milk to a heavy bottom pan on medium heat. Stir in between and let it come to a slight boil.

While the milk is getting heated up, remove 2 to 3 tablespoon of the hot milk from the pan and transfer to a small bowl. Crush saffron strands between your fingers and add it to the hot milk. Let it sit until it gets a nice yellow color.

Once milk comes to a boil, lower the heat and add the thandai masala to it.

Then add the sugar and mix until it dissolved. Turn off the heat.

Add the saffron-milk mixture to the pan and stir. Let the thandai sit like this for 30 minutes.This is important for the milk to absorb all the flavors of the spices before we strain it.

After it’s been sitting for a while and all the milk has absorbed all the flavors. Turn off the gas.

To servehot or chilled, pour thandai into glasses and garnish with saffron strands!