Boil the milk and cool it to room temperature. Keep the boiled and cooled milk in the fridge for 10-12 hours. Malai will get deposited on the top of milk in the container. Remove the malai and store on fridge. Repeat this daily for 8-10 days.
Blend 2 cup malai with 1 cup of water.
Then add ice to the mixture so the water seprates resulting into butter.
Now collect butter with your hands and make round shape like ball.
Take a thick bottom wok and put collected butter in it. Stir continuously on high flame.
When all butter has melted lower the flame. Cook on low flame with time to time stirring. If stirring will not be done then the solid will settle down and start getting burnt leaving unpleasant odor and colour to the ghee.
Keep cooking on low flame with regular stirring. Ghee will start separating. It will sepreate out completely with yellowish brown solid floating in it.
When the ghee is yet liquid and cold enough to filter, filter it with the help of metallic sieve. Strain off maximum ghee from brown solid. Pure ghee is ready to consumed.
Ghee from leftover brown solid (Kittu)
In a pan take that brown solid(kittu) add 1 cup of water in it and boil for 4-5 minutes.
Now filter it with help of metallic sieve. Let it cool. Then refrigerate for 2 hours.
Then make a small hole with a knife and take all the butter in a pan. There will be leftover of water.
Now heat a pan and boil the butter. After 2-3 minutes ghee will be ready.
