To make instant mawa, firstly pour ½ tablespoon ghee and milk to a wide pan. Begin to heat it on a low flame.

Add milk powder and begin to mix well continuously breaking lumps.

As the milk turns hot, you will see the lumps dissolve easily.

Keep cooking on a medium heat stirring continuously for approximately 6 mins. You will see the milk begins to thicken slowly & begin to leave the sides of the pan. (check the pictures in the step by step photos)

Reduce the heat to low and add ½ tablespoon ghee. Mix well and cook.

As it cooks, take a small wooden spoon and scrape the sides of pan and the spatula you used to stir the mixture. The mixture here usually turns chewy or hard. So do not miss this step.

Option 1 - Take it off the stove when it is sticky and loose yet thick if you want to use it in rabri, kheer, kulfi, falooda, sheer khurma or shahi tukda.

Option 2 - Continue cooking stirring non-stop until all of the mixture turns to a mass. Turn off the stove at this stage if you want to use it in gulab jamun or any of the recipes mentioned earlier.

Test - When the temperature cools down, grease your fingers and take a tiny portion of this mawa. You should be able to roll it to a ball. It should not be too sticky, a little sticky is just okay. This is soft khoya.

Option 3 - Cook for 2 to 3 mins more if you want to use the khoya in peda, gujiya, ladoos, burfi or koftas.

Cool the khoya - mawa completely and store it in a air tight glass jar in the fridge for 1 week.