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.

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.