Dry roast the nuts almonds, cashews, pistachios together lightly, take out on a plate and keep aside till cooled.
Dry roast the Charmagaz (Melon seeds), cool and keep aside.

In a dry mixer grinder jar take the spices like whole peppercorns, seeds of green cardamom, fennel seeds and grind them to a coarse powder.

Now add the remaining ingredients, khus khus (poppy seeds), Kesar (saffron), dried rose petals and the roasted and cooled nuts and melon seeds.
Grind in the mixer grinder giving short blitz’s, if you grind them continuously the nuts will leave oil and the powder will not have a good texture and become like a thick paste. So always grind with short blitz’s till a semi coarse texture is achieved.

Take out the mixture on a sieve and sieve it with light hands, and again grind the coarse ones till fine powder is achieved, as I like my powder to be a little coarse so I have kept it this way.
Transfer the prepared powder in an airtight container in the refrigerator, this can be stored for 1-2 months and enjoyed whenever desired.

You can adjust the spices in the recipe according to your liking my family likes it little milder flavours of spices, so I have added according to my family’s preference.

This thandai masala powder can be used in many other recipes like thandai lassi, thandi kulfi, thandai pannacota, thandai chees cake, thandai flavoured cookies or nankhatai !!