First take out the butter, peel the wrap and place it in the cooking pot.
Let it come to room temperature. Saves energy as well as melts fast.
After that, start heating.
Butter will eventually start melting.
Pour the melt butter over un melted block for making the process fast.
Once everything melts, mix well.
It will become frothy but with a smooth texture foam.
Continue heating and stirring every minute to ensure nothing gets stuck at bottom.
Next, there will be larger bubbles as it boils and top layer will look as if it's split. There will be some bubbling and crackling noise as this happens.
After that, the split residue and bubbles become more clear.
Keep stirring and continue in medium flame now. Residue will go down and you will see only clear bubbles.
At final stage, the crackling sound will reduce completely and becomes frothy and raises slowly.
Immediately switch off the flame. The residue that got settled will now start to change color. You can leave it as such and as time passes, in the heat, the color will become more golden or reddish.
As soon as you switch off the flame, you can dip a curry leaf or a sprig or drumstick leaves in butter milk and put inside the hot ghee.
This process stops the ghee from further becoming darker/ burnt , as well as makes the residue settle down. Refer notes for more options.
Take out the leaves and let it cool down completely. As it cools and comes to room temperature, the ghee becomes clear (thus clarified butter!).
Transfer the clear, pure, golden ghee to another storage container. The residue usually stays at the bottom if you do this gently.
Optionally you can also use a filter. Either way do slowly and gently without disturbing the bottom.