Rinse 250 g of 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 1 pinch of saffron strands and blend to make a smooth paste.
Smooth paste ready to use.
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 3 cups of sugar and cook for another 5 minutes. Add 1 teaspoon 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.