It is called traditional because age-old boiling process is used or making ghee with the state of the art technology and tools. During the manufacturing process of traditional ghee butter is brought to boiling and it is cooked until all moisture from butter is dispersed. In this process, the entire portion of milk solids gets settled at the bottom of the boiling pot.

These milk solids, settled at the bottom are burned or caramelized, which is the reason for adding a typical nutty flavor in ghee. The traditional ghee making process is slightly different than making butter oil or butter ghee. 

It is done simply by heating butter and removal of milk solids risen top of the pot.