In a pot add milk, bring it to boil and set aside for cooling down to room temperature.
Milk cream (malai) will start appearing on surface, remove it and store in another bowl.
Now take milk cream (malai) and start beating it until you get smooth cream like consistency.
Gradually add cold water, keep beating until its light yellow and fat solids starts to separate from the liquid. You’ll see the clumps of butter on surface.
Remove the butter clumps from surface and squeeze out all the moisture and put them in cold ice water for 2-3 minutes so that it combines more properly.
Your butter is ready. Store in an airtight container for about one month.
Now in a pot add prepared butter and let it melt. Cook for about 30 to 35 minutes or until it gets transparent.
Keep stirring in between on low flame. Now turn off the flame and cool down.
Then strain your desi ghee with help of a strainer and store in a jar.
Can be stored in an airtight jar for 6 to 7 months easily.
