Palkova recipe, how to make palkova

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.

Related posts

• Microwave therattipal
• Basundi
• Paal payasam

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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

1x2x3x

Cup measurements

Ingredients

• 1 litre Milk
• ¼ cup Sugar
• 2 tablespoon Ghee
• 1 Cardamom

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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.

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.