Ghee refers to clarified Milk fat mainly from butter by mean of removing all the water and SNF contents. The term anhydrous milk fat and dry butter fat are used synonymously. Ghee is the richest source of milk fat and has fat soluble vitamins A & D. Ghee is prepared either from butter or cream. The pre-stratification Methods are used for manufacturing of ghee. Ghee has remarkable keeping Quality. It is used as such and for making sweets, food etc., as cooking medium.