Tuhada Daas jeeo,
Waheguru ji ka khalsa, Waheguru jee ki fateh!
Thank you for bringing this to the attention of the sangat. It is is very disappointing that some members are mocking you for bringing this to the attention of the sangat. All I can say is to ignore them. You have bought this to the attention of the sangat and now we can discuss whether this ghee is acceptable or not in a Gurmat manner with pyaar. There is no need for name calling.
Rehit is the lifeline of a Gursikh, from the day we take amrit until the day we leave our human body we strive to obey the hukams of the Panj Piare. Those that take Rehit seriously will more likely have a good Gursikhi jeevan i.e. amritvela, naam abhiyaas, strong nitnem....................................
As for ghee, if this was made from scratch at the Gurdwara there would be no problem. What is happening is that Gurdwaras are trying to finding the easiest and fastest way to prepare food. However if all the food in langar was made from from scratch these problems would be avoided. Nowadays some Gurdwaras obtain such foods such as jalebis from shops which is wrong. How do we know what kind of sucham these shops keep and also meat is also prepared in some indian sweet shops.
We need to get back to basics. Instead of making lots of foods for langar keep it simple and fresh. 1 Daal, 1 Saabji, Yoghurt and kheer all use made using fresh ghee and fresh ingredients. Also another important ingredient for langar is naam and baani, Those preparing langar such also do paath and naam abhiyaas instead of gossip and general conversations.
All deserts - gulan jaam, jalebi, barfi e.t.c. should be made at the langar kitchen and not from outside. Ghee should be made by the sevadaars also to ensure sucham. I am sure Guru Sahib would have encouraged Gursikhs to prepare fresh food and maintain high level of sucham. Remember this is Guru Ka Langar.
Satguru Mehar Karan!