Ghee, typically used in Indian cuisine, is clarified butter that’s made from buffalo milk. Ghee is made by melting butter over low heat and allowed to simmer until all the water is evaporated. When the simmered butter is cooled, the top layer is skimmed off and that layer becomes ghee.
Ghee has a high smoke point and can be used in high heat cooking. It uses a natural process to maintain stability without refrigeration, and some studies suggest that it is healthier than lard and processed margarine.
It is composed almost entirely of saturated fat. According to WH Foods, some studies show that when ghee is consumed at levels above 10% of calories, it can increase the risk of cardiovascular disease (approximately 2 tablespoons of ghee). However if a person consumes ghee under 10% of total calories, it can help lower cardiovascular risks, especially if the person is consuming mainly plant items.