Boil milk and allow it cool down
The cream/malai will be floating on the top
Filter it and keep it in a stainless steel container(with lid)
Keep it in refrigerator
Collect this for at least 10 days to get good amount of ghee in the last step
You can collect the cream in the same container
So, choose appropriate size
After 10 or 15 days you will get good amount of malai for ghee
Now just transfer the cream into the mixer jar
Process it for a minute
You will get smooth cream
Heat a heavy bottomed vessel like iron kadai
Transfer the cream and heat it in low-medium flame
Cream will start melting
Bubbles will form soon and you can hear bubbling sound
You can see it becomes frothy
After few minutes, you can see clear ghee on top and milk solids in the bottom
There will be little foam also
The ghee will become slightly golden brown in color and the milk solids will stick to the pan and looks brownish
Now switch off the flame
Now Homemade Ghee is ready
Filter it and collect in a container in which you want to store the ghee
I recommend using stainless steel filter to filter the ghee
Tips-1
While making ghee, stir only if the ghee starts burning
Do not keep stirring unnecessarily
Fresh ghee might have slight smell of milk solids(like milk powder)
After a week, it goes off completely
Boil milk and keep it in fridge overnight to get thick cream collected on the top of milk
Filter the cream before you add to the container
Do not add milk in the container
You can use the cream given in step 3 for decorating desserts cakes etc
You can use the leftover milk solid in step 6 to make sweet parathas
Simply add sugar to the milk solids and mix it well
Use this stuffing to make yummy sweet paratha
