Remove the seeds from the cardamom pods. The skin or the peel can be added to tea for flavour.
In a single bowl or individual bowls soak the almonds, poppy seeds, peppercorns, fennel seeds, green cardamom seeds and melon seeds and raisins for at least 2 hours.
Once soaked peel the almonds. You can simply press the almond in between your fingers to remove the peel.
Remove water from all in a separate bowl. Do not discard the water as it has a lot of flavour and taste in it. We will use it in grinding.
In a grinder jar, add in the almonds, poppy seeds, peppercorns, fennel seeds, green cardamom seeds, melon seeds and raisins.
Grind this to a smooth paste. Add little by little water while grinding to help make a smooth paste. Use the water you soaked the nuts and seeds in.
Pass this into a sieve or a cheese/muslin cloth.
Grind the residue again to a smooth paste using more water.
You might have to repeat the process 2-3 times.
Once you are left with little to very little residue you are done.
Store the concentrate in an air-tight clean and sterilise bottle in the fridge.