GHEE

n. type of liquid butter used in cooking in India which is made from the cow or buffalo milk and clarified by boiling

Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit  घृत "sprinkled"; also known in Arabic as سمن, samneh, meaning "ghee" or "fat") is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.
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Noun
1. clarified butter used in Indian cookery
(hypernym) clarified butter, drawn butter

(n.)
Butter clarified by boiling, and thus converted into a kind of oil.
  

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.