Preparation
Take full fat milk for boiling, boil it about 10 minutes in low flame. After completely cooled down keep this in fridge for 8-10 hrs, now the cream is completely separates from milk, take the cream and put in a steel pot, add some curd into it, then mix well, store milk cream in this pot daily. Once it become large quantity, blend it with cold water, the butter separates , take this from blender and wash 2-3 times in water, then add it to a pan, turn on flame, boil it when ghee appears, then turn off flame. Wait until it completely cooled down, then store in air tight container.
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