Add all the nuts and seeds to a coffee grinder.

Ground the nuts and seeds... this is Thandai Powder.

In a medium-size pot, heat up the almond milk and Thandai powder in a pot. Whisk. Note: you can use dairy milk instead if you prefer.

Once the almond milk warms up, add a few strands of saffron. Whisk.

Add sugar and whisk some more. Turn off the stove once the almond milk is hot, not boiling.

At this time, add rose water extract. Note: If you're using rose water extract, you need less. If you're using actual rose water, you can use 1/2 tbsp to 1 tbsp - taste it and adjust flavor.

Transfer the Thandai to a serving jar. Note: At this time if you'd like, you can strain the Thandai. I prefer little bits in mine. Refrigerate for at least 4 hours or longer.

After 4 hours, here is your Thandai. Enjoy!

Garnish with edible dried roses and chopped pistachios.