Palkova recipe, with just two main ingredients - milk and sugar. Learn how to prepare traditional palkova with step by step pictures.
I don't remember I properly have tried making palkova at home. I am not a big fan, it's one of the reason I have not tried. Also I always had a thought it is a tedious process.
I was in doubt if it is worth spending time, if it would turn out good or not. This time when I was going through the collections of Gokulashtami recipes, I saw the microwave theratipal and was thinking I should try this too.
All we need is milk and some patience. I referred to a cookbook I have and it turned out perfect. Both Vj and Aj loved it and it got over the same day.
Top tip
- Keep a wooden ladle across the vessel while simmering the milk to prevent over flowing. However the flame should be in sim, not high.
- Adding a small plate or spoon inside the milk will prevent burnt bottom to an extent. But it is always better to stir and scrap the sides.
- Do not add more sugar as it makes the palkova chewy.
- Over cooking or doing the process in high flame will affect the texture as well.
My notes
Do not let the milk get stuck to the vessel which in turn will make the color different and affect looks too.
Which vessel is perfect to make paal kova?
I suggest any heavy bottomed vessel such as bronze, but non stick makes it easy too without any burnt spots, easy to scrap. Make sure to use a wide mouth vessel.
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Recipe card
Palkova recipe
Ingredients
- 1 litre Milk
- ¼ cup Sugar
- 2 tablespoon Ghee
- 1 Cardamom
Instructions
- In a heavy bottomed, broad vessel, preferably non-stick pan, bring milk to boil.
- Let the flame be in medium. Scrape the sides and keep stirring in regular intervals. If you have wooden spoon, you can keep across the pan to prevent overflowing.
- At one stage, milk will reduce in volume and get thickened.
- When it is almost thick like a solid, add sugar.
- Sugar melts and again it will be loosened. Stir for 2 mins. Add ghee and continue stirring.
- Add powdered cardamom and keep stirring. At one stage, it will start leaving the sides.
- When it is thick and single mass follows the ladle, switch off the stove.
- As it cools, it gets more thick, so switch off accordingly. In the below picture, the second picture is after cooling down.
Notes
- Whole process should be done in medium flame.
- Do not let the milk get burnt anywhere - bottom or sides.
- If you make in high flame, the texture will get chewy and color will change.
- Ghee can be added more if needed, if it is sticky, add little more ghee.
- Can be kept in fridge and consumed upto 4 days.
- You can skip cardamom.
Stepwise photos
1. In a heavy bottomed, broad vessel, preferably non-stick pan, bring milk to boil.
2. Let the flame be in medium. Scrape the sides and keep stirring in regular intervals. If you have wooden spoon, you can keep across the pan to prevent overflowing.
3. At one stage, milk will reduce in volume and get thickened.
4. When it is almost thick like a solid, add sugar.
5. Sugar melts and again it will be loosened. Stir for 2 mins. Add ghee and continue stirring.
6. Add powdered cardamom and keep stirring. At one stage, it will start leaving the sides.
7. When it is thick and single pass follows the ladle, switch off the stove. As it cools, it gets more thick, so switch off accordingly. In the below picture, the second picture is after cooling down.
Enjoy it warm or cold. You can also use any molds to shape it when it is warm.
Anonymous says
Lovely rajeshwari. Very useful post for my sweet little one. He loves palkova a lot.
KRRISHNA PRIYA SRIDHARAN says
It came out so good, i would love to add the pic if that was possible
Raks Anand says
Thank you so much for your feedback 🙂 Sorry there is no option here, but I would love to see the picture. You can share it with me via Instagram page or facebook page 🙂 I will share it there.
https://www.instagram.com/rakskitchen
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christine velu says
Prefect recipe. Tq
Raks Anand says
Thank you so much
Unknown says
How much time it took for u
Raks anand says
Almost an hour.
Naomi says
Hi, I tried your recipe. It came out well. But only thing was it become a little hard after cooling down. Could you help me understand why and if there is any remedy. Thanks again.
Jayaramma Duvvuru says
Hi, can we use palm sugar instead of sugar in this recipe?
super hero says
Can u pls tell how can i make street style palkova that is brown in colour and they give us by putting it in visthakaru. That palkova tastes much better than any other palkova.
SK says
Thanks! Tried first time n turned out well ! No fail recipe
Raks Anand says
Thank you 🙂
DDD says
Hai, I tried this and came out good Nice spoon
Jessy William says
Thanks Ma, God bless.
Madam Jessy William
Ashwini says
I tried this many times in past 3 years but I never get this light brownish colour. Mine is always staying pale white or dull white.. where am I going wrong?
Raks Anand says
Depends on milk brand. Also try cooking some more time to caramelize the milk 🙂
Kiruthika says
Thank you,,,
swetha says
Tried this recipe.. came out perfectly well .. If u can guide me on the quantity of milk sgar and ghee if i need to prepare in kilo.
Raks Anand says
Thank you so much for your feedback. I have not tried this in bulk, sorry. You can take help from ChatGPT and see if it helps 🙂