Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth sweet from the state of Tamilnadu. It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.
This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.
Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.
A few other sweet recipes on the blog are Khaja, Chaler Payesh, Kul Kul,
palkova
Palkova / Palgova recipe :
Ingredients:
- 1.5 litres Whole fat milk
- 1/3 cup sugar ( a little less may be used)
Method:
- In a thick bottom pan, add milk and keep it to boil on a low flame.
- In a few minutes, the milk will thicken.
- Let the milk simmer on a low flame, keep stirring in between.
- After 20 minutes, it becomes a creamy texture.
- Scrape the cream that gets to the edges of the pan and put it to boil.
- Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.
- Remove in a bowl and serve.
Take a tip:
- Use a thick bottom pan, the milk may get burnt and give a bad smell.
- The quantity of sugar may be adjusted as per taste.
- Use whole fat milk.
- I prefer not to add anything else to it. It tastes good by itself.
- If refrigerated, it stays good for 4-5 days.
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Palkova / how to make palgova
Ingredients
Method
- In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
- Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.
- Scrape the cream that gets to the edges of the pan and put it to boil.
- Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve.
Notes
- Use a thick bottom pan, the milk may get burnt and give a bad smell.
- The quantity of sugar may be adjusted as per taste.
- Use whole fat milk.
- Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
- If refrigerated, it stays good for 4-5 days.
I am sending this Palkova post to #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98
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This is one sweet which my older one prefers and I take the short cut to make it. But I am sure this method makes the palakova authentic and divine.
My dad loved a similar version of this. Love how simple and easy it is to make. Yummy dessert.
Great looking sweet with just 2 ingredients. My FIL would have loved it as he had a sweet tooth and was very fond of milk based sweets.
Sucha simple and yummy rustic and no fuss dessert recipe.. love it!!
So yummy. Minimum ingredients yet super tasty. Easy sweet recipe. Love authentic way of making specially for sweet. Looks tempting..
Wow, so easy and yummy. Will try this recipe when I get back to India.
An interesting traditional recipe Jayashree, almost as though we are making khoya at home but with sugar. Would love to taste this milky sweet.
Making palkova is tedious but it certainly worth all the effort and time .one of the best traditional sweets ever
Such a simple and tasty Palkova. I did not know it was so easy to make it. Love it as it uses the ever-present pantry ingredients milk and sugar.
My father loves palkova and it is his brother who makes it the best. I have never attempted it at home. Thnakyou for the recipe, now I can do a fool proof version for him.