South Indian Ghee

I put Moringa leaves (don't have to strip the leaves) in butter and simmer it in low heat for more than 30 minutes. You will know it is ready when the smell pulls you near it. More the leaves, the better. At first there are lot of small bubbles like froth. When ready, leaves would have become crispy and the scum from the butter settles down as brown residue. The ghee itself is clear like water. Put it off and let it cool before you filter it. The scum and leaves can be eaten with rice. The ghee can stay outside. Take care not to burn the ghee too much.

PS: In US, Asian stores may have it as Horseradish leaves in the freezer.