To begin making the Bhang Thandai Recipe, first get all the ingredients ready. Blanch the almonds, peel the skin and keep aside.

Use a mixer grinder and powder all the ingredients listed under bhang thandai masala - poppy seeds, fennel seeds, blanched almonds, Whole black peppercorns, cardamom seeds and bhang paste in a mixie into a smooth powder or paste. 

In a saucepan, bring the milk and saffron to a brisk boil. Once the milk comes to a boil, stir in the bhang thandai masala, sugar and stir. Stir well or use a electric hand blender to whisk the thandai well.

Turn off the heat and allow the thandai to cool. Once cooled refrigerate the Bhang Thandai for at least 5 to 6 hours. You can also add ice to cool it faster.

Serve Bhang Thandai during Holi along with some snacks like Baked Maddur Vada and Makki Paneer Pakora.