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 of palkova, 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 palkova 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
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 0 mins | Cook time: 55 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Palkova recipe, with just two main ingredients – milk and sugar. Learn how to prepare traditional palkova with step by step pictures.
Ingredients
- Milk – 1 litre
- Sugar – 1/4 cup
- Ghee – 2 tbsp
- Cardamom – 1
Method
- 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.
- Add sugar and stir for 2 mins.
- Add ghee. Add powdered cardamom and keep stirring.
- At once stage, it will start leaving the sides.
- 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.
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 colour 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.
Step by step pictures
- 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 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 moulds to shape it when it is warm. 
Lovely rajeshwari. Very useful post for my sweet little one. He loves palkova a lot.
How much time it took for u
Almost an hour.
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.
Hi, can we use palm sugar instead of sugar in this recipe?
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.
Thanks! Tried first time n turned out well ! No fail recipe
Thank you 🙂
Hai, I tried this and came out good Nice spoon
Thanks Ma, God bless.
Madam Jessy William
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?
Depends on milk brand. Also try cooking some more time to caramelize the milk 🙂