Badami Makkhan

Recipe by
Total Time:
1 week
Serves:2 cups
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.