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Home » FESTIVAL RECIPES » GOKULASHTAMI RECIPES » Palkova recipe, how to make palkova

Palkova recipe, how to make palkova

August 9, 2017 by Raks Anand 13 Comments /


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.

how-to-make-palkova


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.

Palkova recipe

Ingredients

  • Milk – 1 litre
  • Sugar – 1/4 cup
  • Ghee – 2 tbsp
  • Cardamom – 1

Method

  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.
  3. If you have wooden spoon, you can keep across the pan to prevent overflowing.
  4. At one stage, milk will reduce in volume and get thickened.
  5. Add sugar and stir for 2 mins.
  6. Add ghee. Add powdered cardamom and keep stirring.
  7. At once stage, it will start leaving the sides.
  8. 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

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

  3. 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.
  4. palkova-preparation-2

  5. At one stage, milk will reduce in volume and get thickened.
  6. palkova-preparation-3

  7. When it is almost thick like a solid, add sugar.
  8. palkova-preparation-4

  9. Sugar melts and again it will be loosened. Stir for 2 mins. Add ghee and continue stirring.
  10. palkova-preparation-5

  11. Add powdered cardamom and keep stirring. At one stage, it will start leaving the sides.
  12. palkova-preparation-6

  13. 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.
  14. palkova-preparation-7

Enjoy it warm or cold. You can also use any moulds to shape it when it is warm.
palkova-recipe

Tags: how to make palkova,palkova recipe,palkova,prepare,preparation,recipe

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Filed Under: GOKULASHTAMI RECIPES, INDIAN DIWALI SWEET RECIPES, SWEETS, TRADITIONAL, TRADITIONAL DIWALI RECIPES

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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 5, 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 3, 2020 at 10:44 am

    Thanks Ma, God bless.

    Madam Jessy William

    Reply
  10. Ashwini

    March 5, 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 6, 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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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