Go Back
–+ servings
Cardamom-Orange Butter ELAICHE MAKHAN – vegetarian recipe
Stav Kogan

Cardamom-Orange Butter ELAICHE MAKHAN

Print Recipe Pin Recipe
Servings: 4 servings
Calories: 103
Ingredients Method Nutrition

Ingredients
  

  • 16.0 oz (455g) unsalted butter, preferably homemade, at room temperature (approximately 2.0 cups / 480 ml)
  • 3.0 tbsp (1.5 oz / 45g) frozen orange juice concentrate, orange-pineapple concentrate OR 1.5 tbsp (0.75 oz / 22g) Seville orange marmalade or rose petal jam
  • 1.0 tbsp (0.2 oz / 6g) coarsely crushed cardamom seeds
  • 1.5 tbsp (0.75 oz / 22g) orange flower water or rose water (optional)
  • Grind Spices Fresh: Pre-ground cardamom loses its volatile oils quickly on the shelf. Coarsely crushing the seeds from whole green cardamom pods right before blending will drastically enhance the aroma and flavor of the butter.
  • Perfect the Butter Temperature: Ensure your unsalted butter is completely at room temperature but not melting or greasy. If it’s too cold, it won't whip into a light consistency; if it's too warm, the emulsion can break when you introduce the juice concentrate or jam.
  • Emulsify the Liquids Carefully: When adding the optional orange flower water or rose water, pulse the food processor in short bursts. Incorporating liquids into pure fat requires a bit of patience to ensure the mixture doesn't separate.
  • Compound Butter Logs: For a beautiful presentation, scrape the whipped butter onto a sheet of parchment paper, roll it into a tight cylinder, and twist the ends. Chill until firm, then slice off perfect coins to serve over warm keto-friendly breads or paleo muffins.

Method
 

  1. Cut the 16. 0 oz (455g) of unsalted butter into 1. 0 inch (2. 5 cm) pieces to ensure smooth and even blending.
  2. Place the room-temperature butter pieces directly into a food processor fitted with a standard metal blade.
  3. Add the 3. 0 tbsp (1. 5 oz / 45g) of juice concentrate (or 1. 5 tbsp / 0. 75 oz / 22g marmalade/jam), the 1. 0 tbsp (0. 2 oz / 6g) of crushed cardamom seeds, and the 1. 5 tbsp (0. 75 oz / 22g) of optional orange flower or rose water to the processor bowl.
  4. Cover the processor and blend the ingredients on high speed until the cardamom is thoroughly ground and the butter reaches a light, fluffy consistency.
  5. Transfer the whipped mixture into decorative molds, a traditional butter crock, or an airtight container.
  6. Calories: 103 kcal
  7. Carbohydrates: 0. 4 g
  8. Protein: 0. 1 g

Nutrition

Calories: 103kcalCarbohydrates: 0.4gProtein: 0.1gFat: 11.5g

Tried this recipe?

Let us know how it was!