1. Heat the milk in a heavy bottomed pan.
2. Bring it to a boil.
3. Once it starts boiling, then lower the heat - something in the middle of low-med.
4. Stir it once every 10 min to make sure that the milk does not stick to the bottom.
5. The milk in about an hour and half or so, slowly starts reducing in volume and turns into sandalwood yellow colour.
6. After 2 hours or so, it thickens and this is a point when it becomes mandatory that attention is given and
7. stirring is must on a continuous basis. Otherwise it will stick to the bottom.
8. Add sugar at this point and keep stirring for another 20-30min.
9. When the consistancy looks like you can almost roll a ball with it, remove it from the pan, add ghee, stir it well and serve.
10. It keeps well in the refrigerator covered in wax paper.

Courtesy: http://chefinyou.com/