Put about seven cups of fresh cold water in a large saucepan.
Lightly smash the cardamoms in a pestle and mortar. Add to the water.
Bring to the boil.
When boiling, add the teabags and sugar.
Add enough milk to turn it a pale beige colour.
Bring to the boil again and just as it is rising to the top of the pan, switch off the heat.
Pour through a strainer.
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