Rajesh, after boiling fresh milk and letting it cool down uncovered in the refrigerator, one can observe a layer of thick cream on top of the milk. Back home in India, we used to collect this fresh cream to add to desserts or chai, or to make fresh butter/ghee etc. In North America access to fresh cream or fresh milk is not that basic. You can use any unsweetened pourable but thick cream like condensed milk, heavy cream, evaporated milk, or even melted plain or vanilla ice-cream according to your likes. You can even use custard instead. ~Mona