First of all, add cashews, almonds, melon seeds, poppy seeds, dry rose petals, cardamom, black peppercorns, fennel seeds and nutmeg pieces in a big bowl, add water and mix well. And soak this mixture for 6 to 8 hours.

Now these dry fruits and spices are soaked. So now drain the water from this mixture and add it to a mixer jar and crushed a fine paste.

Now add sugar, water and saffron strings in a heavy bottom pan and let the syrup boil on high flame till the sugar melts.

Now the sugar has dissolved then add the thandai paste made in this syrup little by little and mix well. Now boil this paste in syrup on medium gas flame for 25 minutes stirring constantly.

Once this thandai syrup is coated on the spoon, turn off the gas flame and let it cool at room temperature. Once this syrup gets cold, fill it in a glass bottle and store it in the fridge for 6 months.

Now add 3 tbsp cold syrup to 2 glasses of chilled milk and mix well. Now add this milk in a serving glass and add 3 to 4 ice cubes to it and mix. Now garnish this thandai milk with almonds, pistachio pieces, saffron strings and dry rose petals.

Now our traditional thandai syrup and thandai milk is ready to serve. This thandai milk is fun to drink in scorching heat.