|Almonds||3⁄4 Cup (12 tbs), soaked overnight if possible (baadaam)|
|Ginger||3⁄4 Teaspoon, chopped (adrak)|
|Cardamoms||7 Small, crushed (Choti elaichi)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
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.