|Shelled almonds||250 Gram|
|Peppercorns||150 , coarsely ground|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||6 Cup (96 tbs)|
|Rose water||1⁄4 Bottle (0.25 l)|
|Cardamoms||200 , powdered|
Mix half a cup of milk and half a cup of water and soak the almonds in this overnight
The next morning wash the almonds with warm water and peel them.
Loosely tie the cardamoms and pepper corns in a small piece of muslin.
Melt the sugar in two bottles of water over a low fire.
Add one tablespoon of milk (this will bring the scum to the surface).
Remove the scum to give the syrup a clear colour.
Add the muslin bundle containing the pepper corns and cardamoms.
Keep pressing the bag with a ladle from time to time so that it gives out its flavours better.
Meanwhile, grind the almonds with the remaining milk.
When the syrup thickens, add the ground almonds and milk.
Simmer for ten minutes but not longer as over cooking discolours the syrup.
Cool for an hour or so.
Add rose water; squeeze in the liquid from the muslin and throw it away.
Strain the syrup and use the remnants of almonds left in the sieve for laddus or any other sweets.
You will get approximately two bottles of syrup which will keep for fifteen days in a refrigerator.