Keep stored cream (sara in odia) in freezer. After about 15 days you get a nice accumulation.
So whenever you are planning to take out ghee from stored cream of milk, keep it in the fridge the night before, so that it melts.
Next day morning as you get melted cream, add curd into it. Mix well and again keep it in the fridge for at least 5-6 hours.
Next take out, add ice and chilled water. Mix.

Put this into the mixer jar and churn. Next transfer it into a big mixing bowl.
Next take a manual hand blender/electric hand blender and churn.
You can find malai separates out leaving behind buttermilk. (Make flavoured buttermilk from this and enjoy)

Take the collected malai in a heavy bottom pan. Keep flame slow and let it be on flame.

Slowly you can find ghee separating out.

Residue stays at the bottom.
As you get a brownish colour residue, strain and separate ghee and residue. Residue can be used to make mithai.