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4.67 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.
Prep Time5 mins
Cook Time50 mins
Course: Dessert, Sweets
Cuisine: Indian, South Indian
Servings: 4


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


  • 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.


  • 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.