When we start storing cream/malai on very first day pour curd. Then everyday put fresh cream in it. Mix it everyday. Store for 7-8 days in refrigerator. I get full box if 1litre fresh malai stored.Take out in the pan / kadhai.
Take blender and change the blade of it (flat blade). Start blending.Blend it for 5 min. Till it get crumbled and water start releasing. Stop blending. With the help of spatula. Beat it more to get more water released.
Now pour chilled water and get all crumbled separate.Make all crumble together and make ball. Strain the water.
Again pour chilled water. Wash the crumble and u see the super creamy butter is ready.
The water separated is buttermilk and white butter. Take the butter in the same pan/ kadhai. Put it on low flame. Let butter get melts.
Let it get boiling. The bubble while boiling is white. Boil till the bubbles get transparent.
Keep boiling tillbubble stops. Will get super yellow coloured desi ghee.
Strain the ghee. The wastage can be used. This ghee is very pure and delicious. Can make any dish out of it or can apply on rotis and have it.
