Take whole Amaranth seeds to make Amaranth Flour. Put Non sticky kadhai on low medium flame and take 1/2 to 1 teaspoon of Amaranth seeds to put in for popping.
Note - The seeds used in the recipe is from True elements as shown in the picture.

The seed begins to pop out and changes its colour from golden to white within 1 to 2 minutes. Toss it very frequently so that they do not turn black. Transfer to plate.

Again take 1/2 teaspoon of Amaranth seeds to pop out. Transfer to plate. Repeat the same process for all the remaining seeds.

Allow all the seeds to cool for few minutes. It will come out to one cup of 150 ml (mug size) when popped up.

Transfer it to blender Jar. Blend to form into Flour and transfer it to a cup.

Take all ingredients together along with prepared Amaranth Flour. Put boiled mashed potatoes in a mixing bowl. Add 4 to 5 tablespoons of Amaranth Flour in it.
Note : After adding 4 to 5 tablespoons of Flour, still small amount of Flour was left. Optional to use entire Flour or keep the left over for future use.

Add pink salt and rest of the ingredients like cumin powder and black pepper powder

Mix well all the ingredients. Take small portion of the mixture and shape it to form a tikki or cutlet with the help of your hands. Heat oil in a pan to shallow fry all the Cutlets.

Put the prepared Cutlets in a pan. Put 3 to 4 Cutlets in one batch and the remaining in second batch, depending upon the quantity. Start shallow frying until they turn golden brown and little crispy by flipping from both the sides on medium flame.

Prepare ingredients to make thandai. Take Almonds, pistachios, Chia seeds and pumpkin seeds to soak in water overnight. Soak chia seeds seprately as they will turn into a gel form upon soaking.

Put all the ingredients in blender jar. Blend to form a coarse mixture. Add milk and blend again to form into a smooth paste.

Add Milk depending upon the quantity. Add more if required. Pour milk in a pan and bring it to boil on medium flame.

Add sugar and prepared mixture of nuts in a boiling milk. Mix and give it a stir for few minutes. Turn off the flame and allow to come at room temperature. Refrigrate for 3 to 4 hours so as to allow all the ingredients to thoroughly infuse within the milk and to keep it cool.

To serve, take nice fancy glasses of your choice. Seive the prepared milk in the glasses and discard the leftover residue. Thandai is ready to enjoy.

Garnished it with rose petals and fresh rose bud at the top of a glass. Keep along with prepared Amaranth Cutlets and it is ready to serve.

Enjoy the Fasting meal!