-
1
1.
-
2
In a mortar and pestle, lightly crush the peppercorns, cardamom, and fennel.
-
3
Keep the other spices (cloves and caraway seeds) whole.
-
4
2.
-
5
In the same pan that you will use to make ghee, add all the spices, crushed and whole, and turn on the heat to low.
-
6
Gently dry-roast the spices until they are aromatic.
-
7
This will happen within a minute so keep an eye on things or youll have burnt-tasting spiced ghee.
-
8
If you are distracted or short on time, skip this step and add the spices and butter together to the pan.
-
9
Un-roasted spices will affect the final flavour far less than burnt spices!
-
10
3.
-
11
Add the butter, turn the heat up to medium-low and let the butter melt completely.
-
12
4.
-
13
Turn the heat to very low for the remainder of the process, and cook for an additional 25-30 minutes.
-
14
The butter will start to foam and you will hear the butter crackle and pop.
-
15
This is water evaporating from the butter.
-
16
5.
-
17
Periodically check the butter without stirring.
-
18
Instead of stirring, tilt the pan slightly or use a stainless steel or wood spoon to separate the foam so you can see the butter solids and spices.
-
19
As the butter cooks, the solids will separate and settle, and the butter will get clearer.
-
20
6.
-
21
As more and more water evaporates, the crackling and popping will reduce and the solids at the bottom of the pan will turn caramel in colour.
-
22
After roughly 20-25 minutes after you start cooking the butter on low heat, the crackling and popping will almost completely stop.
-
23
The solids will also turn a deep golden colour (you want to make sure it doesnt turn dark brown).
-
24
7.
-
25
Immediately turn off the heat when it turns this deep golden colour!
-
26
Deep golden to burnt takes no time at all and thats most definitely going to make the ghee taste burnt.
-
27
8.
-
28
Using a fine mesh strainer, strain the ghee into a completely dry container.
-
29
Let the ghee cool completely before putting a lid on the container.
-
30
9.
-
31
Store in a covered container at room temperature.
-
32
Ghee at room temperature is straw coloured with a semi-liquid texture.
-
33
If correctly made, it will be easily spoon-able at room temperature with no scraping required.
-
34
Always use a clean spoon to scoop out ghee for use.
-
35
Ghee does not need to be refrigerated and if it is not exposed to contaminates, it will keep for over a year, even outside the fridge.
