||Take malai from milk in a bowl. Now add 2 tbsp of malai in a mixing jar and add 1 cup of water and grind it. The malai/butter will come up. Collect it in an another bowl. And the remaining water will be "buttermilk"..
||And the malai which accumulates on the upper layer after grinding is called "butter" Now do the rest in the same process by adding water each time. Now accumulate all the butter..
||Heat a kadai or a vessel and put the accumulated butter in it and boil it in a low flame till the ghee seperates. Boil it till the ghee becomes brown in colour so that it gets a good aroma and stays longer 😊😊.
||Store it in a glass jar to stay fresh for longer. My ghee was little so I stored it in a plastic bottle but you don't do that..