Butter makes everything better and homemade butter is truly amazing! It’s not something I make on regular basis as buying butter is way easier. But somedays I like to whisk a big batch and enjoy it fresh in several different ways. As for Ghee, it is not just a pantry ingredient for Indians, it is also very auspicious to us. We do use it for cooking and baking but also use it during most of our prayers, festivals and pour it in lamps for lighting. So make fresh butter and ghee even if very occasionally.
There are a few ingredients which always pair effortlessly. When you put them together, the outcome will always be delicious. You just know it! Whenever I bake a cake, it never has frosting or layers. So, I always try to pick some winning flavor combinations. Chocolate with Raspberry, Banana with Nutella, Carrot with Cardamom, Honey with fresh Figs and this time, Honey with fresh Thyme! The subtle minty flavor of fresh thyme and perfume honey makes the cake smell absolutely divine. And just to make the honey thyme bundt cake extra flavorful, I added ghee (clarified butter).
Ghee to Indians is what Olive Oil is to Italians. Nearly all of us are obsessed over it and always have a jar ready, mostly homemade and occasionally, store bought. We like it with both savory and sweet. Spread it on a roti (Indian flat bread), drizzle on the dal (Indian lentil soup), cook rice or curry with it or add it in the dessert. As a kid, I used to help Mom make ghee and her approach was quite an extensive one. It would take days of preparation by collecting fresh cream after boiling full fat milk every morning.…