my mother in law does it …
she collects the cream …when its enoug she adds a bit of “jaag” that is dehee (curd) n leaves it in a warm place for sometime…i.e in summers its just out of fridge…then after sometime she puts it in blender adds some cold water n blends …makhan comes on top we collect it n rest is lassee…(we love to make kaRheee from lassee)
this makhan is either used as it is or we place it on burner (slow heat) n then it turns into desi ghee…sometimes she adds a bit of wheat flour to it so solid particles in ghee bind with ATTA n then we strain it liquid is ghee n to rest of stuff u add sugar n its a kind of halwa…!!!
n …thats it..!!!