Thandai

Ingredients

• 1/3 cup blanched almonds
• 2 tablespoons raw slivered pistachios (see Cook's Note), plus more for garnish
• 2 tablespoons white poppy seeds (posto)
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons cardamom seeds
• 2 tablespoons rose petals, plus more for garnish
• 1 tablespoon fennel seeds
• 1/2 teaspoon whole white peppercorns
• 3 cups whole milk or refrigerated almond milk
• 1/2 cup sugar
• 1/4 teaspoon saffron
• 2 tablespoons rosewater

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