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Cumin-Flavored Ghee JEERA GHEE – vegetarian recipe
Stav Kogan

Cumin-Flavored Ghee JEERA GHEE

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Servings: 4 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 3 lbs (48 oz / 1360g) Unsalted Butter
  • 3 tbsp (0.5 oz / 15g) Cumin Seeds
  • 6 to 8 Curry Leaves fresh or dried leaves (approx. 0.1 oz / 2g)
  • Equipment: Cheesecloth and kitchen twine (for the bouquet garni)
  • Start with Premium Butter: The quality of your Jeera Ghee directly depends on the butter you use. Opt for high-quality, organic, or grass-fed unsalted European-style butter. It has a higher fat content and lower water content, which yields a richer, nuttier flavor and more finished product.
  • Toast Your Spices (Optional): For an even deeper, more robust cumin profile, lightly dry-toast the cumin seeds in a pan for 30-60 seconds before tying them into the cheesecloth bundle. This awakens the essential oils in the seeds before the infusion process begins.
  • Low and Slow is Key: Patience is crucial when making clarified butter. Keep the heat on the lowest possible setting once the butter has melted. Rushing the process with high heat will scorch the milk solids at the bottom, giving your Jeera Ghee a bitter, burnt taste instead of a sweet, toasted one.
  • Moisture is the Enemy: When storing your ghee, ensure the glass jar is 100% dry before pouring. Always use a perfectly clean, dry spoon when scooping it out later. Even a single drop of water can introduce bacteria and cause the fat to spoil.

Method
 

  1. Begin by melting 3 lbs (48 oz / 1360g) of high-quality unsalted butter in a heavy-bottomed saucepan over medium-low heat.
  2. While the butter is gently melting, prepare your bouquet garni by placing 3 tbsp (0. 5 oz / 15g) of whole cumin seeds and 6 to 8 fresh or dried curry leaves (approx. 0. 1 oz / 2g) directly into the center of a small square of clean cheesecloth.
  3. Gather the corners of the cheesecloth and tie them tightly together with kitchen twine to secure the spices inside, ensuring nothing can spill out into the liquid.
  4. Once the butter has completely melted and begins to gently bubble and separate, carefully drop the prepared bouquet garni directly into the pot.
  5. Reduce the heat to the lowest possible setting and let the butter simmer uncovered for 30 to 45 minutes, allowing the water to evaporate while the milk solids sink to the bottom and the Jeera Ghee absorbs the cumin flavor.
  6. Remove the pan from the heat once the liquid turns a clear, deep golden color and the milk solids at the bottom are lightly browned; use tongs to carefully extract and discard the hot bouquet garni.
  7. Line a fine-mesh strainer with a fresh, double layer of cheesecloth and slowly pour the hot Jeera Ghee through it into a clean, dry, heat-proof glass jar.
  8. Allow the golden liquid to cool completely at room temperature until it solidifies, then seal with a tight-fitting lid, label with the current date, and store in a cool, dark pantry. ## Nutritional Information (Per 1 tbsp / 14g / 0.49 oz Serving)
  9. Calories: 120 kcal
  10. Carbohydrates: 0 g
  11. Protein: 0 g
  12. Fat: 14 g

Nutrition

Calories: 120kcalFat: 14g

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