Ingredients

• 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

• 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.