Collect fresh malai from boiled and cooled milk
Store the malai in a clean container in the refrigerator until enough is collected
Take the malai out and let it come to room temperature
Put the malai in a heavy-bottomed pan
Heat on low flame
Stir occasionally to prevent sticking
Continue heating until the malai melts and turns into a golden liquid
Cook until the milk solids separate and settle at the bottom
Keep heating until the liquid becomes clear and aromatic
Turn off the heat when the solids turn light brown
Let the ghee cool slightly
Strain through a clean muslin cloth or fine sieve into a dry jar
Store in an airtight container after it cools completely