Thandai Syrup

Syrup for a cooling summertime drink from India.  From The Food Funda.

Ingredients

• 1/2 cup almond kernels soaked overnight, and skin removed
• 1 tablespoon pistachio soaked overnight and skin removed
• 1 tablespoon cashew nuts soaked overnight
• 1/2 cup melon seeds soaked overnight
• 1/2 cup poppy seeds soaked overnight
• 2 pinches saffron strands
• 1/2 cup fennel seeds (saunf)
• 1 tablespoon white/black pepper corns
• 35 green cardamoms seeds only
• 5 cups sugar
• 3 cups plain water
• 4 tablespoons rose water

Instructions

1. In a large pot, add the water and sugar and dissolve the sugar over medium heat.
2. Meanwhile, take all the dry ingredients - fennel seeds, black pepper corns, cardamom seeds, and saffron, and grind them into powder. 
3. To this powder add the soaked almonds, pistachios, cashew nuts, melon seeds, and poppy seeds. Add about a cup of sugar syrup (or as required to help in grinding) and grind everything to a smooth paste.
4. When the syrup starts simmering, add the nut-and-spice paste to the syrup. Allow it to simmer for few minutes. 
5. Remove from heat. Pass this solution through a sieve to get a smooth syrup. Add rose water and a pinch of saffron strands (optional, for garnish). Mix well and allow the syrup to cool down. Once cold, pour it into a clean glass bottle. Close the lid tightly. This syrup remains good for about four months in the refrigerator.
6. Pour a small amount of syrup in a glass (less than a quarter of the glass). Add chilled milk to it. Stir it. Decorate with pistachio slivers, saffron strands, and rose petals (optional). Serve chilled.