Flavouring your ghee with digestive spices makes for a delicious condiment to add to your rice or kitcheri.The fresh turmeric gives the ghee a beautiful deep golden colour. For a stronger flavor, you can increase the quantity of spices.
1 pound organic cultured unsalted butter
1.5 tsp grated fresh ginger
1.5 tsp grated fresh turmeric
1 tsp whole cumin seeds
In a heavy saucepan, heat butter over medium heat. When it is melted, add the spices. Continue to cook at medium-low heat. The butter will bubble and make bubbling sounds. When it is almost done, milk solids will collect on the bottom of the pan. When it is done (15-20 min), it will look clear and become very quiet.
Quickly, remove it from heat (before burning), and cool slightly. Pour the ghee (the clear golden liquid) though a or cheesecloth into a glass container. Store ghee at room temperature in a screw top glass jar. Never store ghee in plastic!
Delicious on rice or kitcheri!
Simmering the ghee and spices.