The brown particles, called mawa in Hindi, are part of the solids in butter that get charred in heating during the traditional ghee making process. Most of it is strained out for aesthetic purposes. In India, when ghee is made at home, the brown bits are strained out and reserved to cook with rice because of the delicious flavor. Mawa is also used in making certain sweets. It contains phospholipids and nitrogenous compounds, making it a rich source of antioxidants. Vechur ghee is traditionally made by farmers who own their cows, rather than by industrial machine-made processing. Therefore these particles in micro quantities will sometimes be present in Vechur ghee. The presence of mawa is just proof that the ghee is made in small batches using traditional methods.