Name: Indian Spiced Ghee
Ingredients: 1 and 1/2 cup ghee (make at home or buy here); 2 tsp mustard seed (like this); 2 tsp cumin seed (like this); 4 tsp turmeric (I use this one); 2 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp ginger powder; 1/2 tsp cinnamon powder; 3 tsp fennel seeds (like this); 5 whole cardamom pods (like this), crushed

Ingredients

Scale

1 and 1/2 cup ghee (make at home or buy here)
2 tsp mustard seed (like this)
2 tsp cumin seed (like this)
4 tsp turmeric (I use this one)
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp ginger powder
1/2 tsp cinnamon powder
3 tsp fennel seeds (like this)
5 whole cardamom pods (like this), crushed

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Instructions

Gently heat 1/4 cup ghee in a heavy bottom pan on LOW-MEDIUM.
Once melted, add mustard and cumin seeds and turn down heat to LOW. Allow to cook for 3-4 minutes, stirring once in a while.
Meanwhile place rest of spices in a small bowl.
Add spice mix to pot and continue to cook on LOW for 2-3 minutes, stirring occasionally. The spices will become fragrant.
Pour in the rest of the ghee and allow to warm on LOW for 20 minutes, uncovered. Be sure that it is very LOW. The ghee should not bubble in any way. The low heat is just to help the spices infuse.
Remove from heat and allow to cool for 30 minutes.
Strain with a fine mesh strainer into a glass jar. Enjoy!