Mix sugar and water in a utensil and keep it on boiling for 5 minutes after a boil and make it cool. The sugar syrup is ready for Thandai.
Clean aniseed, black pepper, almonds, muskmelon seeds, cardamoms and Khaskhas. Wash them and soak them individually for 4 hours.
After 4 hours, make them separate from water. Peel almonds. Beat them finely and use sugar syrup instead of water at the time of beating.
Mix this mixture in the sugar syrup and sieve it. Mix the remaining mixture in the syrup and sieve it again.
Thandai is ready.
Fill it in the air-tight container and keep it in the fridge. You can use it more than a month.
Whenever you want to drink Thandai, mix milk and ice cubes according to your taste and enjoy the real taste of Thandai.