Cardamom-Orange Butter
ELAICHE MAKHAN

-Recipe from Yamuna mataji

            This butter can be made with either orange juice concentrate or orange marmalade, both yielding vibrant results. Equally delicious is a variation made with rose petal jam. Both orange and rose are compatible with cardamom. Best served on morning breads, muffins or crackers.

Preparation time (after ingredients are assembled): a few minutes
Makes: 1 -1 pounds (570-795 g)

1-1 pounds (455-685 g) unsalted butter, preferably
    Homemade (page 104), at room temperature
3 table spoons (45 ml) frozen orange or
    Orange-pineapple juice concentrate or
1 table spoons (22 ml) Seville orange marmalade
    Or rose petal jam
1 table spoon (15 ml) coarsely crushed cardamom seeds
1 table spoon (22 ml) orange flower or rose water (optional)
       
            Cut the butter into 1 –inch (2.5 cm) pieces and put them in a food processor fitted with a metal blade. Add the juice concentrate, marmalade or jam, cardamom is ground and the butter is light and fluffy. May be used at room temperature or chilled, in molds or a butter crock. Well sealed, the butter can also be kept frozen up to 3 months.