Soak the almonds in warm water for about 30 minutes.
Drain all the water, peel the almonds and blend them to a fine paste in food processor. Keep aside.
Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
Transfer to a plate and cool slightly. Keep aside.
Use are required.