A method for preparation of caramel full boiled brown ghee is disclosed. All the ingredients are added in required composition for the preparation of caramel full boiled brown ghee. The fresh milk cream is heated up to 45°C with an average fat of 70% is taken in an double jacketed melting cum ripening VAT and curd is added in the ratio of 500 grams per 100 kilograms and allowed to solidify into a thick curd for 48 hours. Then it is melted at 2.2Kg steam pressure using steam and cooled for around 3 to 4 hours at temperature 125°C till turn to golden brown color by caramelizing the SNF and finally it is packed.
