Flavouring your ghee with digestive spices makes for a delicious condiment to add to your rice or kitchari. The fresh turmeric gives the ghee a beautiful deep golden colour. For a stronger flavor, you can increase the quantity of spices.
- 1 pound organic cultured unsalted butter
- 1.5 tsp grated fresh ginger
- 1.5 tsp grated fresh turmeric
- 1 tsp whole cumin seeds
In a heavy saucepan, heat butter over medium heat. When it is melted, add the spices. Continue to cook at medium-low heat. The butter will bubble and make bubbling sounds. When it is almost done, milk solids will collect on the bottom of the pan. When it is done (15-20 min), it will look clear and become very quiet.
Quickly, remove it from heat (before burning), and cool slightly. Pour the ghee (the clear golden liquid) though a or cheesecloth into a glass container. Store ghee at room temperature in a screw top glass jar. Never store ghee in plastic!
Delicious on rice or kitcheri
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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