Why is ghee strong and golden?

Ghee is strong and golden because it goes through a special cooking process that changes its color and makes it really tough.

When you make ghee, you start with butter. Butter has milk solids in it, like tiny pieces of cheese. When you heat the butter slowly, those milk solids melt away and turn into browny bits, which give ghee its deep color.

Once all the milk solids are gone, only the fat remains. Fat is like a superhero, it doesn’t get scared by heat or cold. That’s why ghee stays solid even when it’s really hot, and it can last for a long time without going bad.

Think of it like this: butter is like a soft cookie, but ghee is like a crunchy biscuit that can survive in the oven, and still taste amazing!