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Add cardamom pods to a saucepan, then muddle gently for 5-7 seconds.
Add 200 g sugar and 200 ml hot water to pan and stir for 3-5 seconds.
Heat over medium high heat until boiling, then let cook without stirring for 2 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove cardamom pods.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
Note:
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen