Homemade ghee or Clarified butter

Ingredients

• 2 cup Cream or Malai collected from 15 to 20 days

Steps

1. Get full fat milk and let it boil. Then allow it to cool at room temperature.
2. You will notice a layer of cream or malai forming on top of the milk. Keep this milk vessel in the refrigerator.
3. Next day remove the malai from the milk and store in a airtight container in the refrigerator.
4. Do this same process for a period of 15 to 20 days. You will have a substantial amount of cream or malai collected.
5. Then remove the collected malai or cream from the refrigerator and pour it into a vessel to this add a small bowl of fresh curds
6. Let this vessel with cream or malai be kept outside at room temperature for 5 to 6 hours.
7. Then after 6 hours heat the malai or cream vessel add 1 or 2 cloves to it.
8. Keep stirring on a low flame continous.
9. You will see it boiling. Keep stirring
10. It starts reducing and you see the ghee liquid forming.This process takes place more than an hour, be sure to stir.