Turmeric Thandai

Soak almonds, pistachios, poppy seeds (khus khus), melon seeds, dried rose petals, fennel seeds, and black pepper in 1 cup of warm water for 1-2 hours.
Drain the water and add the soaked dry fruits in a grinder with ½ cup sugar, seeds from 3 to 4 green cardamoms, and the saffron strands.
Blend to make a fine paste.
To make thandai, add approximately 4 spoons of the paste to a glass.
Add chilled milk and 2 tsp of Anveshan Turmeric Latte and mix well.
Serve chilled.

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