Bring milk to boil, leave it to cool for 4-5 hours.This forms a thick layer of cream (malai) over the top, remove this layer and keep aside. The milk can be then used as skimmed milk for any purpose.

Keep collecting the layered cream for 6 to 7 days. Refrigerate the cream collected everyday.

Take it out from the freezer and allow it to come at room temperature

Many people avoid this step, but traditionally ghee was made like this and it is important because this step adds probiotic properties to ghee which makes it one of the healthiest fats in the world. When the malai comes at room temperature, add a spoonful of curd and allow it to set overnight.

The milk cream collected over time will start separating from the water. Water will go to the bottom and cream will be on top.

Add ice cubes and chilled water. Whisk it. After 4 to 5 min solid part is separate. Separate is butter and water part is buttermilk.

Transfer only the butter in a deep bottom pan.

Add some water and wash butter.

Now keep the container in which butter is present on the gas or stove. Keep it on medium heat.

The butter will start melting.

Soon clear bubbles will start getting formed. Now lower the heat.

Heat it little more till you see clear ghee on top. Now switch off the gas. The milk solids/fats will get slightly burnt, but that will be discarded.

Pass the ghee through a strainer or filter and collect the pure ghee in a clean container. I collect this in glass container as I love it that way.

Ready for serve.

Agar aap is recipe ka video dekhana chahe to is link par click karein. 👇👇. https://youtu.be/qIBOMmH-WFs