Drawn butter, which is called "ghee" in Indian cooking, is simply the clear portion of melted butter.
You melt butter in a pan & allow the white solids to settle to the bottom. You then pour or "draw" off the clear portion only & discard the white solids. This makes a purer product for cooking, although to be honest I leave the solids when I melt butter as a condiment for lobster etc. I find it more flavorful.