Heat the almond milk in a pan along with sultanas for a couple of minutes. Then set aside to cool.
Blend the nuts and seeds one by one in a blender or food processor until they are powdered. Take care not to blend too much at a time or else they will release oil. Transfer to a bowl once done.
Remove the seeds from the cardamom pod, blend them together with the black pepper and fennel seeds. Transfer them into the bowl with the nuts and seeds.
Blend poppy seeds, using the pulse action on the blender. Poppy seeds very quickly release their oil. Once done, transfer to the bowl and mix with other ingredients.
Add the cinnamon powder and mix well.
Transfer the thandai mix into a glass jar. It is now ready for use.
To make the thandai, blend the sultana/almond milk together with the nut, seed and spice mix until smooth. You can blend it with ice if you want it really cold, or warm it up again if you're going to serve it warm. Transfer into serving glasses.
Finish with saffron bloomed in warm water and slivers of nuts.