Pour full-fat milk into a heavy-bottomed pan
Heat on low to medium-low flame
Stir occasionally to prevent sticking or burning
Let the milk simmer and reduce slowly
Scrape the sides and add the malai back into the milk
Keep cooking until the milk thickens and reduces to a grainy mass
Stir more frequently as it gets thicker
Cook until most of the moisture evaporates
Turn off the heat when it reaches khoya consistency
Let it cool completely
Use immediately or store in the refrigerator