Butter –  It is manufactured from pasteurized, frozen or deep-frozen cream. Butter must contain for 100 grams of the finished product at least 82 grams of butyric fat, 2 grams of non-fat dry matter and maximum 16 grams of water (for unsalted butter)

Ghee – It is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of dahi), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling