Ghee

– Take malaai from boiled milk for 20 days and keep in fridge, boil the whole amount of milk at the same time, so that more malaai will come
– If the ghee is to be prepared on tomorrow, take the malaai from fridge on today morning and add some curd and mix well. Keep the malaai with curd outside for the whole day and on the next day
– Add the fermented malaai and cold water in mixie and grind for 2 mins
– Pour it in a large bowl and mix it well with a laddle
– Butter will come to one side of the bowl
– Wash twice or thrice in normal water, so that the extra butter milk will be removed
– Add the butter in a kadai and keep the gas in low flame and allow it to boil
– Add drumstick leaves or curry leaves for added flavor once it boils
– Ghee will come up in the form of oil and some residue will stay at the bottom