Soak almonds for about three hours.
Place almonds in a small pan and add boiling water to the pan.
Keep aside for five minutes and drain the water.
Soak poppy seeds for two hours.
Peel almonds and grind them with poppy seeds into a fine paste.
Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.
Add sugar and cardamom powder to the strained soy milk.
Blend till frothy and serve warm or chilled.