Add almonds, cashew nuts, black peppercorns, green cardamoms, white poppy seeds, fennel seeds, melon seeds, saffron strands and dried rose petals to the medium jar of a grinder or food processor and grind to make a smooth powder.

Do not over-grind otherwise, the nuts will release their oil and the powder will become sticky. Just pulse a few times. Then let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made

Store the powder in an airtight container at room temperature for up to a week.

To make Thandai using Thandai powder, heat milk in a pan over medium heat. Once the milk comes to a boil, add 1 tablespoon of Thandai masala powder per cup of milk and cook for 2-3 minutes for the flavors to seep into the milk. Add sugar to taste and cook for another minute for it to dissolve. Refrigerate the milk for 1-2 hours or until chilled. Strain it using a fine-mesh strainer or a muslin cloth. Stir in a few drops of rose water. Garnish with dried rose petals and serve chilled.