Technically, ghee and melted ghee are the same. When ghee reached a certain temperature it starts melting. In the room temperature, mostly ghee is found in the semi-liquid condition. The average melting point of cow ghee is 76 degrees Fahrenheit (or 32.4° Celsius), which means if ghee reaches this temperature, it starts melting. All the fat molecules in ghee get melted and texture turns liquid. According to ghee researchers, the melting point of ghee may slightly change depending on the season and the types of the breed. For example, buffalo ghee melting point is higher than cow ghee. Want to know more: https://milkio.co.nz/what-is-melted-ghee/

1. Technically, ghee and melted ghee are the same. When ghee reached a certain
temperature it starts melting.
In the room temperature, mostly ghee is found in the semi-liquid condition. The average
melting point of cow ghee is 76 degrees Fahrenheit (or 32.4° Celsius), which means if ghee
reaches this temperature, it starts melting.
All the fat molecules in ghee get melted and texture turns liquid.
Now coming to the second part of what is melted ghee. According to ghee researchers, the
melting point of ghee may slightly change depending on the season and the types of the
breed. For example, buffalo ghee melting point is higher than cow ghee.
Almost all fats are the mix of fatty acids in different crystal-like forms, so in real-life, ghee
melting point is the stipulated temperature range over which the fat turns from hard to soft
and then soft to the liquid stage. In cooking, we mostly use fats that are solid at room
temperature in baking, and we consider the fat molecules in the liquid state at room
temperature as oil.

2. This is easy to use in salad dressing as well as for making dips.
However, it will be precise to say against what is ghee that solid ghee and melted ghee is
only the change of state of this dairy product.
If you slightly raise the room temperature or ghee temperature, ghee gets melted but it is a
physical change, the taste or the chemical properties remain unchanged.
Read more:
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