Start by making unsweetened khoya for the muttai mittai. Take milk in a large pan and boil it down till it forms into a thick solid mass like texture. Keep stirring so it doesn’t burn at the bottom of the pan. The mixture should be thick khoya like texture. Turn off the heat and let it sit in the same pan itself. Set aside and prepare other steps.

Preheat oven to 150 degree C (300 degree F).

Now to the slightly cooled khoya, add in salt and mix well. Now add in 3 eggs, one at a time and mix between each egg until it is combined together. Mix really well after each egg so the egg is evenly mixed into the khoya. Add in ghee and mix the egg mixture really well.

Pour this into the prepared greased baking pan and spread evenly. Place this into the oven and bake for 35 to 45 minutes until the top is golden brown and bubbly and set when pressed. Remove from oven and allow it to cool completely before demolding from the pan.

Remove from the pan using the parchment paper. Cut it into pieces and enjoy. This muttai mittai can be stored in an air tight container for upto 3 to 5 days. Store in fridge for longer.