Mullai, I made ghee y'day, it came-out well. Some variations: i added 1/4 tsp of curd atlast (i.e the milk solids settle to the bottom and colour changes to golden & I switched-off at this stage, and i added curd, 4 whole pepper and 2 nos of curry leaves for enhanced flavour (after adding the curd the froth will bubbles-out). Usually in india they will use drumstick leaves, but in USA we won't get it.