A dairy free version of the traditional thandai recipe
Put almonds, poppy seeds and cashews in a medium bowl and cover with water
Leave to soak for at least 12 hours
Using a fine mesh strainer, strain the nuts and poppy seeds.
Put the nuts, poppy seeds, fennel seeds, cardamom, black pepper, and half of the rose petals in a blender.
Add in the water and blend until smooth and creamy
Strain this through a fine mesh strainer and add the maple syrup
Allow to stand for an hour in the fridge before serving.
Add crushed saffron just before serving along with some rose petals for presentation.
This drink is best served chilled.