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

Making time: 25 minutes excluding time for makkhan
Makes: 1 3/4 cup
Shelf life: 2-3 days