Ingredients:
• 120g almonds, soaked overnight and peeled
• 8 green cardamoms, crushed, cooked in water and strained
• 1tsp almond essence
• 3 cups sugar
• 1tsp kewra essence
• 1/8 tsp potassium bi-sulphite

Method:
Add a little water (enough to facilitate blending) to the almonds and blend to a fine paste. Strain through a fine sieve or muslin cloth and add some more water to the left-over almonds and blend and strain again. Make the liquid up-to two cups, by adding water if necessary.

Add sugar to the strained almond liquid and dissolve over low heat. When it dissolves, increase the heat and bring to a boil and let the syrup cook. Keep skimming off the scum as it cooks. Cook till a drop of syrup pressed between two fingers, forms a thread (one-thread consistency).

Add the cardamom extract and the kewra essence. Strain through a muslin cloth and cool. When cool, mix the potassium in a little of the syrup first and then add to the whole lot. Store in clean airtight bottles.