Soak almonds in warm water for half an hour. Then peel the outer skin of the almonds. Cut 4-5 almond slices and keep aside for garnishing.

Blend the remaining almonds with milk in a blender to make a fine paste.

For blending first add ¼ cup (I.e 4 tablespoons) milk. Then add 2 or 3 tablespoons milk as needed to make fine paste.

Heat 1 tsp butter in a pan over medium heat. Add the flour and stir for 30 seconds until fragrant. Do not brown the maida.

Now add 1 cup of warm milk and keep stirring so that there are no lumps. Add almond paste to it and mix. Simmer for about 5 minutes, stirring occasionally.

Add 1 and ½ cup hot water. Boil for a few seconds on high heat. Then reduce the heat and simmer for 10 to 12 minutes.

Then add sugar, garam masala, black pepper powder and salt. Mix well. Turn off the gas.

Serve the almond soup hot. Garnish the soup with sliced almonds.

You can also garnish with a pinch of garam masala or black pepper powder.