Tesmi

Cut butter into chunks and melt slowly over low heat in a heavy pot without stirring.

Once melted, add garlic, ginger, fenugreek, cardamom, basil, turmeric, and cinnamon.

Simmer on lowest heat for twenty minutes, never letting it boil, as milk solids sink and foam rises.

Skim any foam from the surface and continue simmering until the butter is clear and golden.

Strain through cheesecloth into a clean glass jar, discarding the solids and spices.

Store at room temperature for up to two weeks or refrigerate for several months.