Spiced Ghee Recipes

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!

SPICED GHEE

Steps:

• 1. Melt the butter and heat it until it foams. Add the other ingredients.
• 2. Reduce the heat and simmer gently for about 45 minutes. DO NOT STIR. This will separate out the milk solids, leaving a clear butter mix on top.
• 3. Cool the mixture, strain through cheese cloth and discard the milk solids and spices. Store the spiced butter in a sealed jar and use as desired.

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.