Place the butter in a saucepan and heat it until butter completely melts.
Reduce to a simmer.
Add cloves, beetel leaf into it.
Cook for about 10-15 minutes. During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done.
At this point, the melted butter should be bright gold in color and there should be reddish-brown pieces of milk solids at the bottom of the pan.
Let the ghee cool slightly for 2-3 minutes and then slowly pour through a wire mesh strainer lined with several layers of cheesecloth.
The small bits of milk protein are usually discarded but it tastes good when eaten with 1 tsp sugar.
Store ghee in a jar.