In a bowl, add cashews, almonds, pistachios, melon seeds, fennel seeds, black peppercorns, cinnamon stick, green cardamoms, poppy seeds, dried rose petals and hot water. Soak for 2-3 hours.

Strain the water and pour this mixture into a grinder jar with 2-3 tbsp water. Grind to make a smooth paste.

Heat milk in a saucepan, over a high flame. Bring to a boil. Reduce the flame to medium-low.

While stirring continuously, cook for a few minutes until the milk is reduced to ¾ of its original quantity.

Add the thandai paste. Keep stirring while scraping the sides of the pan. Make sure it doesn’t stick to the bottom.

Cook until the milk thickens or reduces to half its original quantity.

Add sugar, saffron and rose essence. Mix well. Cook for 2-3 minutes. Turn the flame off.

Allow the thandai kulfi mixture to cool down completely.

Pour the mixture into the moulds. Place a piece of cling wrap or aluminium foil over the top. Insert a satay or ice cream stick in the mould.

Place the moulds in the freezer for 4-6 hours or overnight.

To de-mould the kulfis, remove the cling wrap and run the kulfi moulds under tap water for about a minute. Or hold it/rub it with your palm. The warmth will melt the sides.

Then carefully pull out the stick. Place it in the serving bowl.

Garnish with chopped pistachios and dried rose petals.

Serve immediately!