Wash the jasmine flower/ mogra phool with enough water.

Now take the washed Flowers in a big bowl and add 3.5 cups of water in the bowl (the water should be enough to submerge the petals completely)

Now cover the bowl and let the petals soak for few hours,keep mixing and gently pressing the petals 3-4 times in between.

Then strain the flowers and keep the water and flowers separately.

In a pan add 850 gms of sugar and 2 cups of water and the green cardamom and boil on medium heat till the sugar melts and the syrup become sticky like gulab jamun syrup/chashni.

Add 3-4 drops of lemon juice to clear the sugar syrup scum.

Now add the jasmine water( water in which you have soaked the jasmine petals and now strained) in the sugar syrup and just give it 2 boils.

Switch off the flame and add the jasmine petals.

Let the syrup come to room temperature and then cover the pan with a lid and let it rest overnight.

Next day filter the syrup to remove all the petals and store the syrup in a glass bottle or jar.

Keep it refrigerated for a long shelf life.

How to serve- In a glass add few tbsp mogra syrup ,put some ice cubes and then add chilled water . usually its 1:5 ratio of syrup and water

Stir well and serve !