Recipe: Salted Cardamom Butter Recipe
By Ushi Patel
In India, there are many endearing tales of Lord Krishna and his love of Makhan (White Butter). In the West, it seems with all the diet crazes people try to avoid it. Such a bummer.
When I have good organic butter, I think of prosperity and Krishna’s abundant smile. I think of happy cows, blue skies and open fields. It makes me happy to serve it and eat it! I first had Cardamom Butter at Anthropolgie’s Terrain Cafe served with the most delicious walnut loaf. Inspired, I experimented.
Indian Cardamom Butter
I am not even sure if Terrain still offers it, but I am sure this recipe will become a family favorite. It’s wonderful on toast, pancakes, croissants and a hot paratha.
6 ounces butter, softened
¼ teaspoon flaked sea salt (or to taste)
¼ teaspoon ground cardamom (We like Spice Monger Cardamom)
Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, giving the pan a shake from time to time until the cardamom is very fragrant. Let cardamom pods cool.
Remove Toasted Cardamom seeds from pods and use a coffee grinder or mortar and pestle to crush the seeds into a fine powder.
In bowl, beat butter, cardamom, sea salt flakes
A touch of Orange Zest will bring out the flavor of the Cardamom.
Spoon the flavored butter into a silicon chocolate mould or ice trays and refrigerate – it’s perfect for portion control.
Get good, organic cardamom and your butter will tasty and fragrant. GO HERE
Give it a try and let me know how it turned out!