Thandai is a . . .

Thandai is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar.
Could be easily found in Khyber Pakhtunkhwa, Pakistan i.e mostly in Peshawar. It is native to India and is often associated with the Maha Shivaratri and Holi festival.
There are two types of thandai: one in which marijuana is mixed called "Bhang" and one called "Sookhaa Mevaa" meaning "dried fruits" in which is mixed crushed nuts such
as cashews, pistachios and almonds.
The thandai which is mixed marijuana (bhang) is drank on the Hindu holidays Holi and Shivratri.
As bhang contains marijuana, it is regulated by the government and sold at government approved shops.
In North India, Thandai is a common beverage made with milk and nuts. It is supposed to have a cooling effect.
Thandai is popular in India during the colour festival
of Holi. Making of thandai paste is the most important part.
So will need almonds, aniseed, poppy seeds, cardamom pods peppercorns, pumpkin seeds, watermelon seeds, rose petals, and few strands of saffron.
Follow simple steps: Grind all soaked ingredients to a very fine paste. Soak Almonds in water over night and peel the skin, next day. Soak aniseed n poppy seeds also, later put all in a mixer jar n grind to a fine paste. Use little water if needed.
Strain this and mix into chilled milk, sugar also add ice.
Store in the refrigerator the thandai n it's paste.
Serve chilled.
Few words with their Hindi names.
Khuskhus (poppy seeds), saunf (aniseed), badam
( almonds ), kharbooj/tarbooj seeds are watermelon seeds, fresh rose petals are the gulkand variety.