• Rinse almonds with water and soak them in 3 cups of cold water for 8-10 hours.
• Drain the water and rinse the almonds once again and remove their skin.
• Add the peeled almonds to a blender along with 1 and ½ cups of water and saffron strands and blend to make a smooth paste.
• Add 6 cups of water and almond paste to a large pot and heat over medium heat, stirring frequently to prevent scorching at the bottom of the pan.
• Once the mixture comes to a boil, reduce the heat to low and cook for 12-15 minutes, stirring frequently.
• Add sugar and cook for another 5 minutes.
• Add cardamom powder and mix well.
• Remove the pan from the heat. The badam sharbat concentrate is ready.
• Let it cool completely and then store in an airtight container and refrigerate for up to 7 days or freeze for up to 6 months.

To Make The Sharbat:

• Add ½ cup of concentrate to a tall glass. Top the glass with chilled milk, add a few ice cubes and stir well. Serve chilled.
• In winter, you can add the concentrate to hot milk and sip it hot.