Clarified butter or another oil used in Indian cooking. A translucent animal oil made from the product of heating (especially boiling) butter (especially butter from the milk of cows, buffaloes, and/or yaks) and removing milk-solid sediment.
Dictionary source: WordNet 2.0
English to English translation of 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.