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Badami Makkhan Recipe

Badami Makkhan is a popular Indian Drinks
Author :
On :
Friday, 21 July, 2017
Category :
Festive Recipe
Course :
Drinks Recipe
Cuisine :
Indian Recipe
Technique :
Chilled-Frozen Recipe
Difficulty :
Servings :
2 cups
Rated 4 based on 100 votes


  • For makkhan:
  • 2 cups - top Cream of boiled and chillid Milk
  • 1/5 tsp - Curd
  • 1/8 tsp - Cardamom powder
  • 1/4 cup - Almonds
  • 1 tbsp - powdered Walnuts
  • 1 tbsp - Sugar ground
  • Few - Saffron threads
  • How to Make Badami Makkhan:

    1. Heat milk to bring to a boil, cool and refrigerate for 5 to 6 hours.
    2. A thick cream layer will form.
    3. Remove carefully with a perforated spoon.
    4. Transfer to a lidded container and refrigerate.
    5. Add more to it, in the next lot of milk.
    6. Collect the top cream from milk, every day, till you have 2 cups at least.
    7. Now add curd, mix lightly and cover.
    8. Keep in a dark warm place for 6 to 7 hours.
    9. Soak almonds overnight.
    10. Beat the set cream, till the butter separates from liquid.
    11. Add 3 cups chilled water and collect butter into a lump.
    12. Hold the lump against the vessel wall, and pour out the buttermilk formed.
    13. Wash the butter 2-3 times with chilled water.
    14. Peel the almonds and grind to a paste with minimal water.
    15. Bring butter to room temperature.
    16. Heat the saffron threads over a warm griddle and crush.
    17. Add almond, walnuts sugar, cardamom powder and saffron to the butter.
    18. Mix well till evenly blended.
    19. Serve chilled with cookies, toasts or waffles.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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