Palkova is a traditional Indian sweet, popular dish all over India. Milk sweets are always mouth-melting, there are so many varieties in milk sweets, palkhoa, milk halwa, milk pada, kalakand, milk burfi, etc. This is a popular Srivilliputhur style palkova, which is so popular in Tamilnadu. It is made of pure milk, either cow milk or buffalo milk, cow milk pal kova is tastier than buffalo milk kova.
- 2 liters Milk
- Juice of 1 lemon
- 200 grams Sugar
- 1/2 tbsp Cardamom powder
- 1 tbsp Ghee
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Add 2 litres of milk to a wide pan.
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Boil on medium-low flame and stir frequently to avoid burning.
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Cook approximately 1 hour or cook till the milk becomes half in quantity.
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Add the juice of 1 lemon and stir well.
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Once the milk started curdling, stir continuously.
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When the milk becomes thick and creamy, add 1 cup of sugar and 1/2 tbsp of cardamom powder.
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Cook for 20-30 minutes more, and add 1 tbsp of ghee.
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When palkova separates the pan, turn off the flame.
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Set it in a greased pan and keep it for 6-8 hours or overnight.
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Once done, cut into small pieces.
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Delicious pal kova is ready to serve.
- A non-stick pan is preferable to avoid waste by sticking on the sides.
- You can use full-fat milk to reduce the cooking time.
- Add sugar according to your taste.
- You can add saffron strings to enhance the taste.
- Palkhoa will be pale yellow in colour if you use cow milk, white in colour if it is made of buffalo milk.
- Cardamom powder is optional.