Thandai

Ingredients
Part 1
2 cup cold milk
1/4 tsp saffron (kesar)
1/4 tsp cardamon
1 tbs Cashew nut
1 tbs Almonds
1 tbs Poppy seed
2 tbs grind sugar

Part 2
1 tsp saunf (variyari)
1 tsp black pepper (whole)
1 tsp rose flower petal (fresh or dry)
1 tbs Cashew nut
1 tbs Almonds
1 tbs Poppy seed

Method
Soak part 2 ingredients in milk or water for 1 - 2 hrs, then grind and make a paste. Boil 1/4th cup milk from part 1 and add 2 tbs sugar. Add kesar/saffron and cardamom and heat. Mix the paste into the milk and cool. Place in fridge and serve chilled.