Take a pan or kadai, add milk powder and milk in it.

Mix it really well.

Heats the mixture over low-medium flame.

After the mixture starts to thicken.

Add 2 tsp ghee into the mixture at this stage.

Cook until almost all moisture evaporates and it turns into thick solid mass

Khoya is ready, turn off the flame. Let it cool down. Once it cools down completely, store it in an airtight container in a refrigerator and consume it within 3-4 days.