Ghee is used as a substitute for unclarified butter and other oils. It is high in fat soluble vitamins, doesn't need refrigeration and is good for cooking at high heats.
Ghee is made by clarifying butter, which removes milk solids and leaves pure butter fat. Removing milk solids makes ghee edible for people who have dairy allergies.
Because ghee has a high smoke point, it is better than many other cooking oils for frying and cooking at higher temperatures.
Even though studies have linked ghee to lower cholesterol levels, it is important to remember that it is high in saturated fat.