Soak almonds in enough water overnight.

Soak melon seeds in water for 2-3 hours.

Peel off the skin of almonds and blend with melon seeds in a mixer adding 1/4 cup water until you get a smooth mixture.

Heat jaggery in 1 cup water in a saucepan.

Once jaggery is completely dissolved, add almond milk and cardamom powder.

Cook till the mixture is reduced to half (approx. 15 minutes).

Remove from heat and allow to cool.

For Sharbat, use 1 or 2 tablespoons of prepared badam syrup and mix with cold milk.

Add few drops of Kewra essence and saffron strands.

Mix everything well and serve chilled with ice cubes.