Ingredients for Niter Kebbeh Spiced Ghee
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How to Make Niter Kebbeh Spiced Ghee
- In a heavy-bottomed saucepan, gently melt 1 cup (2 sticks) of unsalted butter over very low heat. Avoid browning.
- Increase heat to medium-low and bring the melted butter to a simmer until a light foam appears on the surface.
- Reduce heat to low. Add 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 inch ginger (grated), 1 teaspoon turmeric powder, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon fenugreek seeds, and 2 tablespoons fresh basil (chopped).
- Simmer uncovered for 45 minutes, stirring occasionally, until the ghee separates. You'll see a clear golden liquid on top and brown solids at the bottom.
- Carefully pour the clear golden liquid ghee through several layers of cheesecloth or a fine-mesh sieve lined with cheesecloth into a heatproof jar, leaving behind the solids and spices.
- Discard the solids and spices.
- Allow the ghee to cool completely. Once cool, tightly seal the jar and store in the refrigerator for up to 6 weeks or at room temperature in a cool, dark place for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
93g
Carbs
0g
