½ cup of Almonds (Baadam) (soaked overnight if possible)
½ tsp. of Ginger (Adrak) (chopped)
5 Small Cardamoms (Choti Ilaichi) (crushed)
½ cup of Sugar
2 cups of Water
1. Blanch the almonds.
2. Grid them to a fine paste along with gigner in a blender ( add some water to help grinding), obtain a ketchup like consistency.
3. Add the water, cardamoms, and sugar to the paste. Mix thoroughly.
4. Put this mixture in a sauce pan over low heat, stir it constantly for about 5 minutes.
5. Remove it from heat and strain it .
6. Server it chilled.
Note: Use some rosewater or kewra water drops on the top for flavour.