Ingredients
butter

Method
2 cups butter (either homemade or saltless commercial)
Take butter in a large deep vessel.
Stir and heat on high till it comes to a boil.
Keep stirring till it stops rising to the top.
Then simmer and stir occasionally.
Cook till a solid residue separates from the formed ghee.
The ghee should look a light yellow and give out an aroma.
Cool a small before straining through a clean muslin cloth.
Store in clean dry jar. No need to refrigerate.
Note:
If continuously stirred, the residue will not turn brown and stay creamy color ed. This can be added to flour to make paratha or chappati dough, in which case they will turn out
Courtesy : Saroj Kering