1 cup (250 mL) almonds, soaked in water overnight
2 cups (500 mL) sugar
1 L water
1-2 tsp (5-10 mL) cardamom powder
1 tsp (5 mL) rose water (optional)
Drain the soaked almonds and remove the skin.
Grind the almonds in a blender with 1/2 cup water to a fine paste.
Strain the mixture using a muslin cloth or a strainer.
In a pan, add sugar and water and cook until the sugar is dissolved, and the syrup is thickened. Add the remaining water to the almond paste and mix well.
Add strained almond mixture in the sugar syrup and mix until dissolved.
Add cardamom powder and rose water to the almond syrup mixture and further cook for 3-4 minutes.
Let it cool and fill the sharbat in airtight glass bottles.
