Milk-based product that forms base of several Indian sweet dishes.
In a large, thick-bottomed pan, combine the cream, milk powder and ghee. Place the pan on low flame.
Stir occasionally and keep an eagle eye on it; or a hawk eye. Whatever you do, do not leave the mixture unsupervised. The reason being, the mixture will start sticking to the bottom of your pan and burn. You do not want extra brown bits to mar the perfection of your khoya.