Ghee, is very similiar to anhydrous milk fat. It's often heat treated much more significantly than AMF, so it's color and flavor may differ. Since Ghee is much more regional than a more standardized AMF, there's going to be a much wider range of what any given Ghee actually is. Conceptually, very similiar to AMF - but there's a wide variation. Closest things to watch are how much moisture is present in the Ghee (keep it as low as possible), and how much oxygen it's been exposed to (more = faster rancidity. Most ghee producers will have no idea what you're tlaking about when to start to have this conversation, fyi).