Ghee Indian Clarified Butter Recipe

Ingredients

3 Packs (16 US oz X 3) of Unsalted Butter

1 Cardamom, seeds exposed

1 Clove

1 small Cinnamon piece

2 tsp Fenugreek seeds

In a heavy bottom pan on medium heat, put all the ingredients.
When the butter starts to melt, make sure to stir, so that the bottom doesn’t get burnt.
The foam appears. And after sometime, the bubbles starts and the foam disappears completely. There will be lot of bubbles, due to the water content in the butter.
After sometime, the milk solids appear. Make sure to stir. At this stage, the liquid will be somewhat murky.
When you see the bottom of the pan, it’s time to take the pot away from the fire. Remember, the liquid is still hot, and will be cooking while cooling. So make sure to stir.
While cooling, you can clearly see the milk solids & the spices in the bottom of the pan.
Have a clean & dry glass mason jar ready with the filter.
Filter the cooled liquid. And let it cool again.
After 6-8 hours, it becomes semi-solid to solid, with a grainy texture.
This can be stored for more than 3-4 months and no refrigeration needed.