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2 cups - top
of boiled and chillid
1/5 tsp -
1/8 tsp -
1/4 cup -
1 tbsp - powdered
1 tbsp -
How to Make Badami Makkhan
Heat milk to bring to a boil, cool and refrigerate for 5 to 6 hours.
A thick cream layer will form.
Remove carefully with a perforated spoon.
Transfer to a lidded container and refrigerate.
Add more to it, in the next lot of milk.
Collect the top cream from milk, every day, till you have 2 cups at least.
Now add curd, mix lightly and cover.
Keep in a dark warm place for 6 to 7 hours.
Soak almonds overnight.
Beat the set cream, till the butter separates from liquid.
Add 3 cups chilled water and collect butter into a lump.
Hold the lump against the vessel wall, and pour out the buttermilk formed.
Wash the butter 2-3 times with chilled water.
Peel the almonds and grind to a paste with minimal water.
Bring butter to room temperature.
Heat the saffron threads over a warm griddle and crush.
Add almond, walnuts sugar, cardamom powder and saffron to the butter.
Mix well till evenly blended.
Serve chilled with cookies, toasts or waffles.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.