We've got gobs of it around here (literally and figuratively), in every state of refinement and authenticity you could hope for. The one I've got on hand is distributed by Indo-European over in Glendale, so it's about as refined as you can get and still be authentic.

I was down in Artesia a few days ago picking up a pile of Wog supplies, but this product came from my local store, Sunland Produce.

Of course you can make your own - there's no secret about it - it's just clarified butter. You melt down a big bunch of good butter and bring it up hot, but well below boiling. and skim off any froth that rises to the top as soon as it rises. When there is no more froth, you let it settle quitely for a while, then pour off the clear part for use, leaving all solids behind at the bottom of the container.

For those unfamiliar with ghee, this process produces an oil that does not easily go rancid at room temperature (some buried caches over 100 years old have been dug up still in good condition) and you can fry with it at reasonably high temperatures without it getting a burned taste as regular butter would.