Curry leaves or Moringa leaves flavored ghee: Just before turning off the flame, add around 5 to 10 clean and dry curry leaves. The leaves will crisp up and flavor the ghee. Before you strain, you can remove these curry leaves, store them in the refrigerator, and use them while making sambar or dal. Almond flavored ghee: This ghee is used as a moisturizing lotion to get soft, supple, and glowing skin, especially for new born babies. To prepare almond-flavored ghee, soak around 10 to 15 almonds in water overnight. Next morning peel off the almond skin and crush them to a coarse paste using a mortar and pestle or a blender. Add this paste as soon as the butter melts and let it cook until we get golden brown ghee. Hot red chile ghee: Simply split and add one or two dry red chilies just while turning off the flame and let it steep in the warm ghee for 15 mins. This gives a hot spicy flavor to the ghee. I like to drizzle this on my instant noodles or maggie, sandwiches, rotis, bread toasts, salads, and chapatis. Tulsi or holy basil : Add tulsi at the end and switch off the flame. The medicinal property of holy basil is infused in your ghee.