Add almonds in a bowl and soak them in some water.
Take another bowl, and add cashew nuts, saunf, khus khus, peppercorns, seeds of cardamom pods, and
approx. half a cup of water.
Soak the above mentioned ingredients in water for 2 hours.
Peel the almonds and put them in a mixer.
Add the contents of the second bowl (along with water) to the mixer.
Blend to make a fine paste.
Add the paste in milk and refrigerate for 2-3 hours.
Soak saffron strands in 2 tbsp milk and refrigerate that as well.
Add black pepper powder to the refrigerated milk and stir.
Strain the milk using a strainer. (Press the residue against the strainer using a spoon to squeeze out all milk.)
Add sugar, rose essence, and the milk with saffron strands.
Stir thandai to dissolve sugar. (You can use powdered sugar if you like. I prefer to go easy on sugar; you can add more sugar if you want.)
Serve it cold, or you can add ice cubes if you want chilled thandai.