Having born and brought up in the southern India I never tasted Thandai until a recent holi meetup we had.Although it tasted to me like almond milk it had a slight hint of spice in it which I loved. I guess the concept behind this was to provide relief from the heat which we are exposed to by playing long hours of holi outside in the sun.
Ingredients:
pinch of saffron /kesar strands
1/4 cup almonds/ badam
1 Tablespoon pistachio/Pista
1 Tablespoon Cashew nuts/Kaju
1 Tablespoon poppy seeds/khus-khus/gasagasalu
1 Tablespoon Melon Seeds/Magaz
1/2 Tablespoon fennel seeds/saunf
1 teaspoon cardamom powder
10 whole peppercorns
1/2 Tablespoon fennel seeds/saunf
1 teaspoon cardamom powder
10 whole peppercorns
2 tablespoons Dried Rose Petals
Procedure:
1.Dry roast the ingredients separately and transfer to a blender and grind to a fine powder.
Prathima Koneru 
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