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    Home » Recipes » TRADITIONAL

    Palkova recipe, how to make palkova

    Updated on June 20, 2021 by Raks Anand 13 Comments / Jump to Recipe

    Palkova recipe, with just two main ingredients – milk and sugar. Learn how to prepare traditional palkova with step by step pictures.

    palkova-traditional
    Jump to:
    • Top tip
    • My notes
    • Related posts
    • Recipe card
    • Stepwise photos

    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.

    palkova recipe

    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.

    Related posts

    • Microwave therattipal
    • Basundi
    • Paal payasam

    Recipe card

    palkova-traditional
    Print Pin
    5 from 3 votes

    Palkova recipe

    Palkova recipe, with just two main ingredients – milk and sugar. Learn how to prepare traditional palkova with step by step pictures.
    Course Dessert, Sweets
    Cuisine Indian, South Indian
    Prep Time 5 minutes minutes
    Cook Time 50 minutes minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1 litre Milk
    • ¼ cup Sugar
    • 2 tablespoon Ghee
    • 1 Cardamom
    Prevent your screen from going dark

    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.
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    Stepwise photos

    1. In a heavy bottomed, broad vessel, preferably non-stick pan, bring milk to boil.

    simmer milk

    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.

    scrap prevent over flow

    3. At one stage, milk will reduce in volume and get thickened.

    reduced

    4. When it is almost thick like a solid, add sugar.

    thick, add sugar

    5. Sugar melts and again it will be loosened. Stir for 2 mins. Add ghee and continue stirring.

    add ghee

    6. Add powdered cardamom and keep stirring. At one stage, it will start leaving the sides.

    cardamom

    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.

    palkova-preparation-ready

    Enjoy it warm or cold. You can also use any molds to shape it when it is warm.

    traditional palkova recipe

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    Reader Interactions

    Comments

    1. Anonymous

      August 11, 2017 at 5:34 am

      Lovely rajeshwari. Very useful post for my sweet little one. He loves palkova a lot.

      Reply
    2. Unknown

      August 21, 2017 at 9:54 am

      How much time it took for u

      Reply
    3. Raks anand

      August 21, 2017 at 10:12 am

      Almost an hour.

      Reply
    4. Naomi

      August 30, 2017 at 6:38 am

      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.

      Reply
    5. Jayaramma Duvvuru

      October 19, 2017 at 10:17 am

      Hi, can we use palm sugar instead of sugar in this recipe?

      Reply
    6. super hero

      November 05, 2017 at 12:16 am

      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.

      Reply
    7. SK

      August 16, 2019 at 7:27 pm

      Thanks! Tried first time n turned out well ! No fail recipe

      Reply
      • Raks Anand

        August 17, 2019 at 9:50 am

        Thank you 🙂

        Reply
    8. DDD

      August 21, 2019 at 4:39 am

      Hai, I tried this and came out good Nice spoon

      Reply
    9. Jessy William

      February 03, 2020 at 10:44 am

      Thanks Ma, God bless.

      Madam Jessy William

      Reply
    10. Ashwini

      March 05, 2020 at 11:16 pm

      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?

      Reply
      • Raks Anand

        March 06, 2020 at 2:11 pm

        Depends on milk brand. Also try cooking some more time to caramelize the milk 🙂

        Reply
    11. Kiruthika

      July 25, 2020 at 11:08 am

      Thank you,,,

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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