If the Khoya is firm, grate it or crumble it into small pieces.
2
In a heavy-bottomed pan, gently heat the Khoya over a low flame, stirring continuously, until it becomes soft and pliable, about 5-7 minutes. Ensure it does not brown.
3
Remove the Khoya from heat and transfer it to a mixing bowl. Let it cool slightly until it is warm to the touch.
