Ingredients
- 75-80 almonds
- 650 gms sugar
- 15-20 cardamom seeds, powdered
- A pinch of saffron
- 4 tsp rosewater
- 1/2 a lemon’s juice
Steps
- Soak the saffron in rosewater for about half an hour
- Soak the almonds in hot water for about two hours, and then peel
- In a saucepan, gently heat sugar mixed with about 350 ml water, till it dissolves into a syrup (this should take about 15-20 minutes); once ready, add the lemon juice – this will allow for the separation of impurities from the sugar syrup
- Pass the syrup through a sieve and take the sugar syrup back on the flame
- Add 1/2 cup water to the almonds and grind them into a fine paste
- Add the almond paste to the sugar syrup and boil for another 8-10 minutes (remember to take a large vessel, because once you add the almond paste, it will turn into a white frothy mix), keep stirring occasionally
- Take off the flame, let it cool, add saffron and cardamom powder and mix well
- This syrup can be refrigerated and used for about a month
- Dilute this syrup with milk or water and enjoy a rejuvenating drink!
Hungry Palette 