Milk powder 1 cup Ghee few drops
In a wide bowl add the milk powder. Sprinkle little water and knead it into a dough. It will be sticky. No need to worry.
Grease your hands with ghee and knead again. It will be soft and smooth. Keep this dough in a soft and clean cloth.
Tie the cloth and keep it in a idli steamer for 10 minutes. You can either keep it inside a pressure cooker and steam too. No need to put weight.
After 10 minutes switch off the flame. Let this sit inside for 3 more minutes.
Open it now and you can see a mass of khoya. Crumble it with your fingers.
Allow this to completely cool. Now the khoya is ready to use in sweets. You can store it by putting it in a zip lock bag and keep it inside the freezer for 10-15 days.
This khoya was pretty decent, but i can’t compare this with store bought khoya. But for people who do not have access to khoya but still want to use it in Indian sweets can try this method.
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