Soak ½ cup of Thandai masala powder in warm milk for 30-60 minutes.
Transfer the soaked Thandai masala along with milk to a mixer jar.
Add 1-2 Tbsp of water or milk to blend to a fine paste.
Now add this ground paste into 750 ml of boiled milk and mix well.
Heat the milk for 5 minutes and turn off the flame.Add sugar as needed and allow it to cool for about 1- 2 hours, this is important because milk absorbs flavours.
Now strain the mixture , store milk in a pitcher and refrigerate.
Serve chilled milk garnished with rose petals, saffron strands, slivered nuts and few drops of rose water.