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 ghees.
Prepare ghee by either the stove-up or oven method, with the following addition for every 3 pounds (1.5 kg) of butter:
1. 2-inch (5 cm) piece of ginger root, peeled and sliced into 4 pieces.
2. Add the ginger when the butter has melted, then cook, strain and label.
By Yamuna Devi Dasi