Regarding fried milk cream
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
if its not too charred, I'd say utilize that flavor in making dal or curries in that same pot you made the ghee in. (don't risk heating the pot and burning the milk solids to make the tadka/tempering, do that separately) . I personally fold in some warm rice , add salt and some crushed peppercorns and make a flavored rice.
Thank you so much.