1

Sieve and boil milk on low flame until it bubbles.

2

Then add desi khand, keep stirring and let it boil until it thickens and reduces.

3

Once it cools, blend it for a smooth consistency.

4

Store in the fridge, airtight.

Blending is an optional step, done for consistency.

Don’t let the mixture get too thick while boiling, as it cools it will thicken further.

If the khand contains any straw or other materials, sieve the milk after it dissolves, and then proceed to cook it to thicken.