Clarified butter (ghee) 
Ghee, a clarified butter typical of India, made by simmering butter and removing the milk solids.
Characteristics
- It consists almost entirely of milk fat.
- With no water or protein left, it keeps for a long time at room temperature.
- It is one of the five components of traditional Panchagavya.
Role in the preparation: A small amount is added as the recipe states and mixed well with the other ingredients.
Caution: Use food-grade ghee; the fat rises to the surface, so stir regularly.
Sources: Ghee - Wikipedia · Panchagavya - Wikipedia
Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.