Why do you call it traditional–is often asked about ghee. Ghee is called traditional because the age-old boiling process is used for 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 the butter is dispersed.

During this procedure, it is common for the milk solids to settle at the bottom of the pot as it boils.

These milk solids, settled at the bottom, are burned or caramelized, which is the reason for adding a typical nutty flavor to ghee.

The traditional ghee-making process is a time-consuming slow-cooking method and depends on the raw material used.

It is done simply by heating butter and removing froths from the top of the pot and ghee residues accumulated at the bottom.