GHEE

Ghee is used in Eastern cooking, especially Indian cooking, on a daily basis. The Western counterpart is clarified butter-but true ghee is cooked more slowly and has a stronger flavor.
To make ghee, heat butter until the milk solids separate out. The solids are skimmed off and saved for flavoring vegetables, if desired. What is left is a clear,yellow liquid called ghee.
Ghee is preferred because it doesn't burn at high temperatures and doesn't turn rancid as quickly as whole butter.