You can add the flour earlier in the process - like add 5-6 spoons of flour right at the start into the butter. The flour will adhere to the milk solids and form large globules at the bottom and settle there. You decant the ghee on top like you did. Sprinkle sugar onto the flour + milk solids + ghee sludge - then warm it up and remove it onto a tray and throw into refrigerator. Once it sets, cut into blocks. Last time watch on YT got Indian sweet called "barfi"     This "cook" bad cos use packet "milk powder" hahaha but you get the general idea

i edited   KNN usa use  imperial, so i convert until blur   jar is 16oz = 473ml 473ml * 4 = 1.88litres   8pc = 2 litres = render liao around 1.8litres of ghee left   yes, cook in low low heat until water evaporate and the milk protein sink to the bottom or be a lump in short cook until the oil become big and clear bubbles like this which mean it ready to store but can cook a little long if you want more nutty favor but milk soild will burn so need to watch fire   the soild i throw cause i render all stick to the pot, maybe next time i try your add flour to make india sweet      my first time make ghee, the buttery oil flavor and smell is the best oil i ever drink (just 2 tablespoon)   i nv knew home make ghee taste/smell that good