Instant Khoya (Mawa) – Quick & Easy with Milk Powder

1. Heat a nonstick pan on low heat and add ghee.

2. Pour in the milk and stir well.

   

3. Gradually add the milk powder, stirring continuously to avoid lumps.

   

4. Cook the mixture, stirring constantly, until it thickens and forms a smooth, dough-like consistency.

   

5. Turn off the heat and transfer the khoya (mawa) to a bowl. Let it cool completely before using.

   

Storage Tips

1. Store in an airtight container in the refrigerator for up to 1 week.

2. For longer storage, freeze it in a ziplock bag for up to a month.