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I do this regularly.. just like how you have shared. Just a couple of small additional tips from my late chittappa who was a successful marriage caterer: 1. Drop a green curry leaf in the ghee. If it gets dried and is crispy then is time to remove the ghee from the stove. If it is kept even a few more seconds in the same hot kadaai then it will turn brown. 2. Always keep one or two stainless steel spoons in the bottle before you pour the hot ghee in the bottle. This helps prevent the bottle from cracking and breaking which happens sometimes. Thank you for this recipe and all other recipes too. All nice.
