Collect the malai from the milk daily and store in the fridge .When it reaches a good quantity. Get ready with the malai to prepare homemade ghee.

Take the collected malai in a blender and blend it. Slowly the malai starts to leaves the excess water and becomes a thick mass. Continue to blend for a interval of 30 secs and check once.

The thick mass formed is the butter and the liquid is the butter milk. At one stage the buttermilk and the butter separates completely.

Remove it from the blender at this time and transfer to a kitchen towel or muslin cloth. Now add the ice cubes at this stage and close the kitchen towel for a min. This will make the butter firm. Using the kitchen cloth separate the butter and buttermilk completely.

The butter will be little watery so with the kitchen towel squeeze out the excess water complexly. This is the homemade butter and we can prepare ghee from this. The excess buttermilk can be used in gravies or even to knead the dough. Also it may taste sour so cannot be had directly.

Heat a pan add in the butter and cook in a low flame. The butter will start to bubble up and comes to the golden yellow colour.

It will appear cloudy and the milk solids from the butter will be floating on the top on further cooking the milk solids disappear and the ghee starts to become clear.

At once stage the milk solids will be complete gone and ghee becomes clear and the residue gets settles in the bottom on the pan add the drumstick leaves and curry leaves if using at this stage and switch off the flame.

Allow it to cool down and strain to remove the leaves .Pure homemade ghee is ready .Store it a clear bottle.