If you've heard of the word ghee, chances are you're familiar with South Asian cuisine. If not, it's a type of clarified butter that is
not only used in the dishes, but also in medicines and traditional religious rituals in many parts of Southeast Asia.
"Ghee" comes from the Sanskrit word meaning "sprinkled," and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It's made by melting butter and skimming the fat off of the top. You'll be left with a yellow liquid when it's hot and a creamy looking solid one when the ghee cools down.