On the day when the ghee is to be removed from the cream, take it out from the freezer and put it in the mixer only when the cream becomes soft.
Whenever the cream is put in the mixer, churn it by adding a little water.
You can also churn by hand but it takes a lot of time.
Keep the butter that comes out after churning separately.
After this put the butter in the pan and cook in high flame for two minutes but after that slow down the flame.
When the butter starts separating from the ghee, put half a teaspoon of sugar in it.
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When the cream starts looking very different from the ghee, then put a spoonful of flour in it and add 2 pinches of salt. By doing this, the ghee will start separating rapidly. Keep stirring it on low flame.
When the butter turns pink and the ghee comes out, then sieve it with a sieve while it is hot.
If you want, you can also remove the ghee by filtering it with a fine thin cotton cloth.
You keep it in a glass jar instead of a plastic jar.