I have been reading more nutritional information about healthy fats and oils, and Ghee keeps coming up as a whole foods choice for cooking fat, especially in the Ayurvedic tradition. It’s made from pure butter fat, and has a wonderful nutty flavor, it can withstand high cooking temperatures, (better than coconut oil) and is very stable. You can keep Ghee at room temperature for months! I bought my Ghee as it is super abundant here in India, but you can make it easily, just as you would clarified butter. Simply bring a block of organic butter to a boil, reduce the heat and simmer, uncovered and undisturbed for about 20 – 30 minutes. The water in the butter will evaporate, (expect some foaming and crackling that eventually subsides, indicating all the water has been removed and your ghee is ready) and when the foaming almost ceases, the butter will turn a lovely, golden color, and all the milk proteins and slat will have settled to the bottom of the pan. Cool slightly and then pour through a stainless steel mesh strainer. When completely cool, transfer to a container.
To make Niter Kiber, I cooked off about 1 cup of ghee with one small onion, chopped, 1 clove of garlic, chopped, 1 teaspoon each minced ginger, cumin, coriander, 1/2 teaspoon tumeric, 2 cinnamon sticks, 1/4 teaspoon whole cardemom, and 1/8 teaspoon nutmeg. I simply simmered all of the ingredients over low heat for about 15 minutes, let cool slightly, and then strained and stored for cooking. Niter Kibeh supports digestion and is an anti-carcinogen, the spices have medicinal properties according to ayurvedic medicine, and the flavor is ambrosial. I now cook with it all the time!
