“Golden Ghee” a magical concoction of butter with amazing spices and the most beloved ingredient these days, “Turmeric”!
If you surf internet you would find end number of recipes using ghee and turmeric in almost every single dish from smoothies to anything.
Being an Indian and having a mum who makes everything at home, making ghee is a breeze for me! I grew up eating ghee on hot steamed rice, rotis (flatbread) and even on dals but as far as turmeric goes it was always a key ingredient in our cooking.
And since we are talking about turmeric I have to talk about the “Turmeric Milk” or golden milk or a new trendy “Turmeric Latte”, for me this was a drink I drank against my wishes when I was sick. My mum would make this with some amazing spices and cows or buffalos milk. I have to admit I never quite liked it but I love the use of turmeric in my cooking.
This idea of golden ghee came to me when I saw how the internet is flooding with the use of turmeric. I wanted to incorporate some spices in this ghee as I recently got to know turmeric is more beneficial when combined with spices like black pepper. And that is how this “Golden Ghee” was born, ghee made with fresh turmeric root and spices.
I made this “Golden Ghee” in my Thermomix but you can make it on stove pot or even in the Instant pot. I will be sharing all the recipes here.
Check out more on how I use this Golden ghee in my dishes on my Instagram stories. You will find many recipes using this!
So this is how you make this!
- 500g unsalted good quality butter
- 1 big piece of fresh turmeric root chopped in big pieces
- 8 cardamom pods slightly opened
- 1 tsp black peppercorns
- 1 stick of cinnamon
- A few pieces of star anise
- ½ tsp salt
Add all the ingredients in a mixing bowl of Thermomix, melt on 100 degrees for 10 minutes, reverse speed 1. Remove the mixing cup from the top and cook on varoma function for 65 minutes on reverse speed 2. Leave the ghee in the bowl with the spices at least for 4 hours to overnight for maximum flavour. Strain it using cheesecloth. Store it in a glass jar upto 3 months.
For Instant Pot:
Add all the ingredient in the pot, use saute function on normal. Soon the butter will melt and leave it on 20 minutes. After that turn of the instant pot, the ghee will continue to cook in carryover cooking. Leave the ghee in the bowl with the spices at least for 4 hours to overnight for maximum flavour. Strain it using cheesecloth. Store it in a glass jar upto 3 months.
For stove top:
Add all the ingredients in a heavy bottom pot and melt on a low flame. After the butter melts keep the flame on low medium and keep it cooking for 45-60 minutes. I like the butter properly cooked hence I keep it a bit longer. Leave the ghee in the bowl with the spices at least for 4 hours to overnight for maximum flavour. Strain it using cheesecloth. Store it in a glass jar upto 3 months.