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Brown the butter over medium high heat until it turns amber color and smells nutty but not burnt, stirring often to avoid burning the milk solids
Remove from heat and stir in sugar, cardamom, and salt
Place back on medium heat and slowly add warm water
Simmer gently for 10-15 minutes
Transfer to a container and cool in the fridge until the butter separates and solidifies on top
Remove the solid butter and strain the syrup