Soak the ingredients under “For the paste” in water overnight or for 6-8 hours.
Strain the soaked mixture. Peel almonds and grind to a smooth paste with little water.
Boil milk to a point where it starts bubbling.
Take some milk in a separate bowl and add saffron to it.
Add the paste and sugar to the boiling milk.
Simmer for 5 minutes until it slightly thickens.
Add saffron infused milk.
Turn off the heat and add rose water.
Strain the milk or you could have as it is.
Pour the thandai in serving glasses.
Garnish & serve chilled.