First, pour the coconut oil into a thick-bottomed pan. Bring this to a smoke point on medium flame. It may take 20 minutes.
Immediately, take the pan off the heat once you see the oil smoke. Do not burn the oil.
Next, add turmeric, asafoetida, and salt to the pan.
Add the guava and curry leaves. Give it a stir, cover, and let it steep for an hour.
Strain the oil and transfer it to a clean and dry glass jar. Allow the oil to cool and then close the lid.
Leave in the refrigerator overnight.
For sweet desserts, follow the same steps, but instead of adding asafoetida, add ¼ teaspoon of cardamom powder.
Enjoy this recipe all year long.
Use good quality, organic refined coconut oil for this recipe. I have yet to try other oils like avocado oil to make vegan ghee. I will update once I do.