Do people really need Ghee specifically? Or do people need "clarified butter"
If you just want "butter that doesn't burn", here's what I do.
1. Melt butter in a pot. This separates butter into its three fundamental parts: solids (floating at the top), oil (in the middle), and water.
2. Heat until all the water at the bottom vaporizes.
3. Pour remaining mixture through a coffee filter. This removes the solids (which easily burn).
Milk Solids burn at 350F, making raw butter unsuitable for frying. The goal of clarified butter (and Ghee is a type of clarified butter), is to raise the smoke-point to roughly 450F (roughly equivalent to canola oil).
Normal butter will burn before the mallard reaction (Mallard is roughly 400F). But clarified butter burns AFTER the mallard reaction. The mallard reaction is what makes the slightly-sweet nicely cooked meat taste.
Similar reactions occur in vegetables, meats, breads, etc. etc. So its very important to use oils which burn at higher temperatures (450F+: Clarified Butter, Canola Oil, Soy Oil, Peanut Oil).
Some fats, such as normal-butter, bacon fat, or olive oil burn at 350F. So you end up with a "burnt" taste from the burning fat before the mallard reaction even takes place.
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Ghee is a particular "cooked butter" taste. Its a bit more difficult to make (and more expensive than) simple clarified butter.
If you're sauteing, frying, or whatever with butter, its important to know how to clarify it. Or I guess use Ghee (but that's more expensive / time consuming).