Ghee can be cooked at higher temperatures than other fats or oils without burning.
You can purchase ghee or make it at home. To make your own, begin by melting unsalted butter over moderate heat. Stir the butter, and don’t let it boil. The milk solids will separate into three distinct layers: foamy milk solids on top, clarified butter in the middle, and protein milk solids on the bottom. As the butter becomes warmer, skim the froth from the surface with a spoon, and discard it. Then carefully pour the clarified butter into a container. Discard the milk solids. The clarified butter can be used immediately, or kept in an airtight container in the refrigerator for three to four weeks or longer. To use, simply re-melt.