Half boiled white as the name indicates is half boiled at lower temperatures ( 104-105 degrees centigrade ) as compared to full brown ghee. It is white in colour and is not allowed to caramelize. It is manufactured using only buffalo cream/butter. It is mostly used by both the north/south Indian population and is also used as a cooking medium for manufacturing sweets extensively. It is also used to garnish Indian breads ( rotis/puris ).