Soak all ingredients separately overnight in Kevra water, except sugar.
Remove almond skin.
Now using a mortar & pestle, grind all ingredients into a fine paste. Grind little of all ingredients together rather than one ingredient at a time. This ensures a finer paste.
Keep the paste aside.
In a wok, add water & sugar. Boil till all sugar melts.
Add the paste slowly into it. Ensure no lumps are formed. Mix well.
Turn off gas once the sugar melts & just before reaches the stage of 1 thread syrup.
When cool, store in an air-tight container.
Serve in chilled milk. No need to add extra sugar in milk. Enjoy!
If kept refrigerated it will last for 7-10 days easily.