Why not just use butter?
Fair question, especially since ghee is going to be more trouble to find (it’s hidden in your grocer’s international or natural foods aisles) and you’ll pay way more for it ($5 or more for a 7½-ounce jar).
Despite that, it’s an easy answer: — because ghee is a rich indulgence that is so totally worth the effort and expense.
Ghee is a form of clarified butter. Which means it is butter that was heated until the milk solids separated from the liquid. Then it was heated some more, until the liquid evaporated and the solids began to brown.
The result is a thick yellow-brown paste with a nutty and intensely — Are you ready? — buttery flavor. But it’s true. This is butter on steroids.
And yes, it’s easy to make your own (try Alton Brown’s recipe). And no, most of us won’t.