Take unsalted butter or fresh cream

Heat it in a heavy-bottomed pan on low flame

Let it melt completely

Continue heating until the water evaporates

Stir occasionally to prevent burning

Watch for the milk solids to separate and settle at the bottom

Cook until the liquid turns golden and gives a nutty aroma

Turn off the heat before the solids become dark brown

Let it cool slightly

Strain through a clean muslin cloth or fine sieve

Pour the clear ghee into a dry, airtight container

Store it at room temperature or in the refrigerator