Best 4 Spiced Ghee Recipes

HOW TO MAKE GHEE (EASY, PLAIN VS. SPICED)

Steps:

• Roughly cut the butter into large pieces, then place into a pot. Heat the pot on high heat to melt the butter.
• Once the butter starts to boil, turn the heat to medium. Continue to boil the butter as foam rises to the top.
• Cook the butter for about 25 minutes until the liquid turns clear. The milk solids should sink to the bottom of the pot and begin to caramelize. Turn off the heat.
• Skim any foams from the top. Pour the clear liquid from top of the pot through a coffee filter or nut milk bag, leave hind any milk solids in the bottom. Store filtered ghee in glass jars either in the fridge or in room temperature.

SPICED GHEE RECIPE (NITER KIBBEH)

Steps:

• Turn the Instant Pot to the lowest SAUTE setting and add the whole spices (cardamom pods, cloves, cumin seeds, black peppercorns, and cinnamon sticks, if using). Toast until fragrant or for about 5 minutes.
• Add the onion, garlic, and ginger and saute for about 3 minutes.
• Add the rest of the spices and the butter to the Instant Pot. Stir on the lowest SAUTE setting until the butter melts.
• Once the butter has melted, set a timer for 10 minutes. Stir every minute or two during this time. The butter should come to a low simmer.
• A foam will start to form on top of the butter, but eventually this foam will settle and will sink to the bottom.
• When the foam has mostly settled at the bottom (this should take until your timer goes off), turn the Instant Pot off but leave the liner in the pot. Allow the butter to continue cooking with the residual heat for another 10 minutes, stirring occasionally. The proteins (the foam) that sank to the bottom should turn a golden brown color and everything should be almost completely settled. See photos above for visual cues.
• Once the butter is finished cooking, line a mesh strainer with a cheesecloth and place on top of a glass bowl. Ladle the ghee into the mesh strainer so that only the clear ghee is left over and all of the spices are removed.
• Serve with anything you'd like. Enjoy!

INDIAN SPICED GHEE

Steps:

• Gently heat 1/4 cup ghee in a heavy bottom pan on LOW-MEDIUM.
• Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 3-4 minutes, stirring once in a while.
• Meanwhile place rest of spices in a small bowl.
• Add spice mix to pot and continue to cook on LOW for 2-3 minutes, stirring occasionally. The spices will become fragrant.
• Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse.
• Remove from heat and allow to cool for 30 minutes.
• Strain with a fine mesh strainer into a glass jar. Enjoy!

NITER KEBBEH (SPICED GHEE)

Steps:

• In a heavy saucepan, heat butter very slowly over low heat until it has melted completely without any browning. Increase heat and bring melted butter to a boil just until top is covered with foam.
• Stir in onion, garlic, ginger, turmeric, cardamom, cinnamon, clove nutmeg fenugreek seeds and basil. Lower heat to lowest possible setting, and simmer, uncovered, for 45 minutes. A clear layer of liquid will be at the top of the pan, and golden brown solids on the bottom.
• Pour clear liquid into a jar, straining it through several layers of cheesecloth. Discard seasonings and solids. Cover tightly and store in refrigerator, or at room temperature.