-Recipe from Yamuna mataji
My friend Saragini Devi, whose cooking has always fascinated me,
includes ginger in many of her dishes. The first time she deep-fried
pastries in ginger ghee, I became aware of the nuances possible with
this wonderful oil. It is, hands down, my favorite of all seasoned
Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter:
2-inch (5 cm) piece of ginger root, peeled and sliced into 4 pieces
Add the ginger when the butter has melted, then cook, strain and label.