Heat the butter in a heavy bottomed kadai in medium low flame to avoid burning, keep stirring in between. The butter slowly melts down, keep stirring.
Once it has melted down completely,allow the butter to boil - there will a sound when this process happens.Once the sound ceases the butter becomes frothy.
And within few minutes the froth will collect at the top as you can see.
Slowly the color turns to light brown.The residue will change color from white to brown.
At this stage add a pinch of rock salt or curry leaves or drumstick leaves,mix well and switch off. Rock salt is added for the residue to settle down.
Now strain using a metal strainer.The residue is collected as you can see....We usually mix it with rice and eat...yummm.Pure homemade ghee is ready.