Instant Khoya Recipe

Ingredients

• ½ cup whole milk or half & half
• 1 tablespoon ghee
• 1 cup whole dry milk powder I use Nido brand

Steps

1. Measure out the ingredients. Once we start cooking, the process goes fast. You could either use a greased bowl to set the khoya or I use silicone or paper muffin liners to portion the khoya while I am setting it. This way, I can store it in small ortions and use as needed.
2. All the cooking will be on low flame. In a non stick pan (I use 8 inch pan), add the milk and ghee. Place on a low and let warm up until ghee melts. You may stir 1-2 times using a soft spatula.
3. Wait for the milk to come to a gentle boil, then add the milk powder.
4. Using a soft spatula, mix the milk powder and let cook. Keep stirring in about 2-4 minutes, the mixture will thicken and you will be able to easily able to fold it over itself. Cook for maximum 1-2 minutes more till the mixture appears soft and smooth like when khoya is warmed up.
5. Take off the stove and while still warm, immediately spoon it in the silicone muffin liners. Press down to pack and smoothen the top.
6. Let chill refrigerated for 3-4 hours. Peel off the liners.
7. Un mould and store in the fridge for 5-6 days. Or freeze for 2 months in ziplock bags. Grate, crumble or use instant khoya as needed.