Soak the almonds in warm water for half an hour. Peel and slice half of then into thin slivers. Toast them on a hot tawa till golden. Heat the butter in a deep non stick pan, add cloves, onion and carrot and sauté till translucent.
Add the remaining half of the almonds and sauté for a few minutes. Add one cup of water and boil for five minutes. Strain and make a puree of solids (vegetables and almonds).
Dilute the white sauce with milk or water and mix it with the puree. Put in a pan and heat. Bring it to boil, reduce heat, add cream and simmer for five minutes.
Adjust salt and pepper powder. Garnish with the toasted almond slivers and serve hot.