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Indian Ghee
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Ghee is clarified butter with its milk solids and water removed. It occupies an important position in an Indian pantry.   According to Ayurveda - India's nutritional sciences, Ghee or Clarified butter   used in moderation is the best oil for cooking for the following reasons.
1.  Ghee stimulates the digestion (Agni) better than any other oil.
2.  Ghee increases immunity  from disease or Ojas as it is known in Ayurveda
3.  Ghee has a high smoking point and is excellent for frying unlike vegetable oils
4.  Ghee increases the medicinal properties of spices when spices are sautéed in ghee
5. According to Ayurveda - ghee is more alkaline than other oils and this results in a smoother skin tone and makes one look younger
6. One needs less ghee (half or two-thirds) as compared to oil to achieve the same goals.
7.  Ghee balances both Vata (the Ayurvedic mind/body operator that controls movement in mind and body) and Pitta (the operator that controls heat and metabolism).
8.  Like aloe, ghee is said to prevent blisters and scarring if applied quickly to affected skin.

Ghee does not require refrigeration if you keep it dry; for example, don't dip a wet spoon into the ghee jar.

In India as I was growing up I was always told by my mother that we needed to have ghee and nuts to help growth of our brains and help our nerves and develop a smooth skin.  I was also told that it is important for balancing my hormones and bile.  We were discouraged from having food cooked with oils.  My mother would tell me that it helps in` absorption of the food which I need to grow healthy.  I was told this is pure oil or culinary gold as  it is the only oil or fat that also has healthy properties.   I still have wonderful memories of her applying ghee on freshly made rotis, paranthas (Indian flat breads) or she would dribble some on rice  and feed me lovingly with her hands.

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Ghee Recipe - How to make Indian Ghee or Indian clarified butter.
Ingredients
2 lb butter

Directions: How to Cook Ghee
Put the butter into steel heavy pan. Melt at medium heat.
When it's all melted, increase heat slightly. There must be no sign of smoke indicating too much heat. The foam will rise to the top.
Leave the butter to cook till the milk solids will fall to the bottom of the pan: the crust will float on top.
DON'T STIR the ghee.
In about an hour, carefully skim or ladle off any remaining floating crust.
Remove the ghee from the heat and allow it to cool for 10-15 minutes.
Strain it into a heatproof jar through a triple thickness of cheesecloth, or a thickness of butter muslin.
The ghee will solidify, but it won't get too hard. It should be light yellow and have a lovely butterscotchy aroma. Keep it tightly covered in a cool place.

It will keep almost indefinitely.

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