Soak the almonds overnight in enough water to cover them.
The next day blanch and grind in a mortar with a little water to a fine paste.
Or put in an electric liquidizer for 3-4 minutes.
Add the water to the paste in a large stainless steel vessel.
Add sugar and cook on a low heat stirring all the time.
Grind the cardamoms together with their skins in a tbsp of water.
Strain through muslin and add to the almond syrup.
Stir the mixture, removing the skin from the top.
Cook till the syrup thickens and remove from the fire, strain through a muslin and cool.
Add the kewra and almond essence.
If the syrup needs to be kept for more than a few days, add 5-6 granules of potassium metabisulphate, pour into sterilized bottles and seal.
Dilute a tot to badam sherbet with iced water and crushed ice.
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