THANDAI

milk-1 lt
fennel seeds (saunf)-1 tsp
Black peppercorns-8-10
cinnamon stick-1 inch
Green cardamoms-6-8
Dried rose petals- a few
Cashew nuts -15-20(soaked for 6-8 hours and drained)
poppy seeds-3 tbsp (soaked for 6-8 hours and drained)
almonds- 15-20 (blanched and peeled)
pistachios-15-20 (blanched and peeled)
melon seeds-3 tbsp (soaked for 6-8 hours and drained)
granulated sugar-1 1/4 cup
A pinch of saffron

Bring milk to a boil in a deep non-stick pan on medium heat, and cook till the milk reduces slightly.keep stirring in between.Put fennel seeds in a blender jar, add black peppercorns, cinnamon stick, green cardamoms and dried rose petals and blend to a fine powder.To make the nut paste, put cashew nuts in a blender jar, add poppy seeds, almonds, pistachios, melon seeds and milk and blend to fine paste.
Add saffron in the milk and mix, cook for 2-3 minutes.
Add sugar, mix well. Cook for a few seconds.
Add blended paste, mix and cook for 5-6 minutes. Take the pan off the heat and refrigerate the mixture till chilled completely.
Pour the mixture into serving glasses, garnish with nuts and dried rose .