In a dry pan over medium heat, toast the cardamom, cloves, and cinnamon until they are fragrant, approximately 1 minute.
In a heavy-bottomed pot on low heat, add the butter and all the other ingredients. Stir well as the butter melts. Allow this to come to a gentle simmer and cook for about 45 minutes being sure that the milk solids don’t brown or burn. If the solids start to brown, turn the heat off.
Place some cheesecloth inside a strainer and pour the butter through it into a glass jar to separate the milk solids and spices from the butter. Seal the jar and store in the fridge for several we