Rub the almonds in a dry cloth, to clean. Grind fine. Turn the ground almonds into a white muslin bag or a muslin square. If using a square, hold up and twist the four corners together, to make a bag, so that none of the almonds come loose.

Pour the water into a bowl, and holding the closed bag at the top with one hand, dip it in the water, squeezing the almonds in the cloth in the water repeatedly. The almond milk runs into the water. Empty the milky water into a pot. Open the bag, stir the almonds around, and close again.

Repeat the above process into two more bowls of water. The almond milk will now be thinner. Pour each bowl into the same pan. Add sugar to taste (about one or two tablespoons at the start; you can add more to taste when boiling, if required.

Add one teaspoon ground cardamom. Bring to a slow boil, then simmer slowly, stirring occasionally, until somewhat reduced. Cool and refrigerate.

A refreshing and strengthening drink before the fast.

Holidays:
Rosh Hashanah - Apples in Sugar
Yom Kippur Eve - Hgeeghee (Hriri) drink
Hanukkah - Cheese Sambusak, Dairy Dessert
Purim - Persian Halvah, Sambusak, Shabakya, Zangoolah.
Passover - Jose & Haleq, Massah Cake, Georgian Haleq, Koukhi.
Shavu'oot - Kahi, Shelkenei.
9th of Ab - (Se'uddah Mafseqeth) Kitchri