STEP 1 | PREPARE
Pour warm water into a bowl and soak the almonds, pistachios and cashews for 4 hours.
STEP 2 | BLEND
Add the nuts to a blender along with fennel seeds, melon seeds, cardamoms, peppercorns, saffron, a little bit of rose water and half a cup of milk and make a paste.
STEP 3 | BOIL
Boil four cups of milk and add the thandai paste and keep stirring.
STEP 4 | PREPARE
Add the white-hot chocolate, stir it well and refrigerate for at least 4 hours before serving it.