Mix the cream with a spoon and churn for few seconds in the mixer.
Add chilled water to cream and churn for 30 seconds to 1 minute.
The cream will curdle and butter will be separated from the liquid.
Drain the liquid from the butter and start cooking the butter on a low flame.
The solid will start forming ,keep on cooking on low flame.
Soon it will start clearing and the solid will start turning light brown.
When the ghee is clear and the solid below are visible, its time to turn off the heat.
Let it cool for few minutes,pass the ghee through a sieve so that the solids are separated.
Store in a clean jar.