Best Spiced Ghee Recipes

Niter Kebbeh (Spiced Ghee) image

Provided by Rita1652

Categories Ethiopian

Time 1h10m

Yield 2 cups, 25 serving(s)

Number Of Ingredients 11

2 lbs unsalted butter (butter only)
1 small onion, coarsely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 teaspoon turmeric
1/2 teaspoon cardamom seed, crushed
1 cinnamon stick
2 whole cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground fenugreek
1 tablespoon fresh basil

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.

Nutrition Facts : Calories 265.1, Fat 29.5, SaturatedFat 18.7, Cholesterol 78.1, Sodium 4.4, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 0.5

Spiced Ghee image

Provided by Daily Inspiration S

Time 55m

Number Of Ingredients 9

17 oz salted butter
2 tsp fresh ginger, grated
1 tsp turmeric
pinch of cardamom seeds
1/2 cinnamon stick
pinch of ground nutmeg
2 whole cloves
1/2 small brown onion, coarsely chopped
1 garlic clove, peeled and finely chopped

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.