In a food processor, combine the following ingredients - almonds, cashews, pistachios, poppy seeds, melon seeds, fennel seeds, cardamom powder, and peppercorns.

Pulse for 1-2 minutes until you have a crumbly consistency..

Add rose water.

Pulse for another 2 minutes until the consistency is thick and crumbly.

Add sugar.

In the meantime, warm up milk and add 2 pinches of saffron. Mix well until the milk color changes to yellow.

Pulse for a couple of minutes until you have a dough-like consistency in a shape of a ball.

Using a mini scoop, form thandai balls.

Place in your palm and roll into the shape of a ball.

You should have a total of 8 pieces.

On low-medium heat over a double-boiler, heat up chocolate chips. I used 70% bittersweet chocolate chips, however you may also use semisweet, white chocolate, or even vegan chips (this brand is delicious).

A minute later this is what you should have.

And 3-4 minutes later. the chocolate chips should be melted.

Drop a thandai ball into the melted chocolate.

Using 2 forks coat the entire thandai ball with chocolate.

Place on a tray/plate lined with parchment paper. You must use parchment paper else the chocolate will stick to the tray/plate.

Garnish with edible roses and chopped pistachio. Refrigerate for 1 hour or more.