In a steel utensil, pour milk and let it come to a boil on low flame.

Meanwhile, let’s prepare the masala. In a grinding jar, add almonds, pistachio, cashew, muskmelon seeds, saunf, cardamom seeds and black pepper and coarsely grind them.

Now grind it in pauses, grind for few seconds, remove lid and with help of spoon mix it and repeat the same process.

Once you have the coarse mixture, add sugar, nutmeg, Kesar and ground it to powder but the same way as step 2.

The Thandai masala or powder is ready. Ready to use or can be stored in an airtight container in the fridge.

Just check on the milk, once boiled add 3 tbsp Thandai masala stir and mix well.

Now on a medium flame, stirring continuously cook for a minute. After a minute the mixture will thicken out so turn off the flame.

First cool it on room temperature and then refrigerate it.

Serve the chilled Thandai and garnish with pistachio and strands of Kesar.