3/4 cup of Almonds (Baadaam) (soaked overnight if possible)
3/4 tsp. of Ginger (Adrak) (chopped)
7 Small Cardamoms (Choti Ilaichi) (crushed)
3/4 cup of Sugar
3 cups of Water
- Blanch the almonds.
- Grid them to a fine paste along with gigner in a blender ( add some water to help grinding), obtain a ketchup like consistency.
- Add the water, cardamoms, and sugar to the paste. Mix thoroughly.
- Put this mixture in a sauce pan over low heat, stir it constantly for about 5 minutes.
- Remove it from heat and strain it .
- Server it chilled.