I am showing in my microwave which is Panasonic 1250 W power.

All cooking is in this high setting.

Take a sturdy microwave compatible preferably non plastic container and place the two butter sticks and the methi seeds.

Cover it with a cover that has holes for the water vapor to escape. You can cover that with a loose slightly wet paper towel to absorb the moisture and any butter spillage.

We will make ghee by cooking it for 2 minutes the first time and then adding one minute subsequently.

This is very important since when it roller boils, it needs to stirred so it doesn’t splatter all over.

So after every minute, you stir it by taking it out of the microwave. Do it carefully so you don’t cause sudden splutter.

By about 4-6 minutes, you start seeing the golden brown – dark brown milk solid residue forming in the bottom and the typical fantastic aroma of the ghee.

Then you stop, let it cool off but still melted ghee form. Then filter in a fine tea filter or cheese cloth into a vessel or glass jar directly.

The most important step is the take it out and stir after each minute.