Spicy Raw Mango Thandai

1.Soak almonds, melon seeds, poppy seeds, fennel seeds, black peppercorns, and cardamom seeds in warm water for at least 2 hours to soften them.

2.Drain the soaked nuts and seeds. In a blender, combine almonds, melon seeds, poppy seeds, fennel seeds, black peppercorns, cardamom seeds, fresh ginger, and sugar. Blend to a smooth paste by gradually adding a little milk as needed.

3.Add the peeled and chopped raw mango pieces to the blender along with the remaining milk and chilled water. Blend again until the mixture is smooth and creamy.

4.Strain the mixture through a fine sieve or muslin cloth into a large bowl to remove any coarse particles, pressing gently to extract maximum liquid.

5.Stir in the soaked saffron strands along with the milk they were soaked in, a pinch of salt, and dried rose petals if using. Mix well to combine all flavors.

6.Taste and adjust sugar or water if needed to balance sweetness and consistency.

7.Chill the thandai in the refrigerator for at least 1 hour before serving to enhance the flavors and provide a refreshing cold drink.

8.Serve the spicy raw mango thandai in tall glasses over ice cubes, garnished with fresh mint leaves and a few saffron strands or rose petals for an elegant touch.