Desi ghee is clarified butter, which is extremely concentrated and a very powerful healing agent. It is normally used in the making up of herbal medicines, because it is made of pure creamy milk butter. It is also used in making beauty creams, potions, lotions and other skin ointments.
It has a powerful aroma, and that is why only just a spoonful is added to fry meats. It is going to float on the surface of the meat dish, after it has been cooked, so you need to stir the gravy before serving. Also, the food is not going to taste greasy, even though it looks like it has been swimming in fat.
Desi ghee is the concentrated form of pure butter, which is heated to reduce the butter of all the impurities as well as moisture. This concentrated butter is normally used in Eastern cuisine, for searing meat, sautéing and frying food, because they offer its higher burning point. You make this at home by taking 2 pounds of best unsalted butter and melting it in a heavy bottomed pan. Allow the butter to liquefy on low heat for about 40 minutes. Maintain this simmering point, until all of the moisture in the butter has evaporated. The impurities are going to sink to the bottom of the pan. Remember to keep stirring the butter, so that it does not burn.
Pour off the clear butter and strain it through several thicknesses of muslin cloth. This butter is going to last for about a year, if it is placed in a cool and dry place. This butter is exorbitantly expensive. So in the East, people with easy access to plenty fresh milk make it right in their kitchens for crisp delicious frying results, and adding that taste of pure butter to all their dishes.