September 29, 2020



Almonds - 50 gms

Sugar - 4 1/2 cups

Cardamoms - 7-8


  • Soak the almonds for 4-5 hours.
  • Peel the skin and grind them with little water to make smooth paste.
  • Sieve through muslin cloth. Then again grind the cardamom along with the mixture in muslin cloth, adding little water again.
  • Now measure the almond milk then add water to make 3- 31/2 cups.
  • Now mix this with sugar and bring to boil to make a syrup of one thread consistency.
  • Allow to cool and store in bottles.
  • This syrup can be kept for a month or two without adding any preservative.

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