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Palkova is a traditional Indian sweet. When we say Srivilliputhur, the first thing that strikes our mind is Palkova. They have the best Palkova. Sriviliputhur is a small town in TamilNadu. Never miss this sweet if you visit this place. It is very famous for Temples too.
It is little time consuming but worth the time. It is definitely easy to make if you have patience. One litre milk will yield 280 gms to 300 gms Palkova. Try to use the same amount of ingredients to get the best result. I didn’t try this recipe for so many years since the process is long and thought I won’t be able to achieve the taste but trust me anyone can make hotel style Palkova with simple ingredients. Cook the entire process in medium heat.
It offers a rich source of calcium and essential for healthy bones and teeth. It has vitamin D which is also beneficial for bone health. This is also known as King of Milk sweets which melts in your mouth.
Check out the recipe video here:
Tips to make perfect Palkova:
- Don’t leave milk without stirring for a longer time.
- Use a heavy bottom pan to avoid burning.
- Use full-fat milk to get richness in the sweet.
- Add sugar and ghee at the end.
- Cook them on medium heat to get perfect texture otherwise we won’t achieve the right consistency.
- This can be stored in the fridge for 3 to 4 days.
- You can add cardamom if you like but I like Palkova without any extra flavour.
Quick Recipe:
Boil full-fat Milk until it gets condensed to a thick paste by stirring in between. Once in semi-solid form add Sugar. This makes the mixture watery. Keep the flame medium always and keep stirring as often as possible. You can add ghee in between. The mixture will leave the sides of the pan when it is semisolid. It is the right time to remove them from flame and leave it to cool down.
Detailed Palkova recipe:
Take 1-litre milk in a heavy bottom pan and start stirring the milk until semi-solid. use full-fat milk for better taste. I prefer using non-stick so it’s easy to remove the thick that forms on the sides and bottom of the pan.
Note: Stirring in between is very important while making this sweet.
Once it reaches the semi-solid state, add 1/4 cup sugar and mix well. It will become little watery after adding water but you keep stirring.
After the sugar is mixed well, add 2 tsp Ghee and mix well. Once the ghee is added, palkova will form a ball and come in one corner. It is the right time to switch off the flame.
Pal Kova is ready. It will be very soft immediately after switching off the flame but after it is cool down completely, it will come to a grainy texture. That is the real Pal Kova texture.
Enjoy perfect Palkova
You may also like:
Thaen Mittai
Thayir Vadai
Basundi/Rabri/Rabdi
Palkova is a milk based sweet which is enriched with pure milk. King of Milk Sweets, this Palkova literally melts in your mouth.
Ingredients
- 1 litre Milk
- ¼ cup Sugar
- 2 tsp Ghee
Method
- Take milk in the heavy bottom pan and start cooking the milk on medium heat.
- Keep stirring the milk to avoid burning at the bottom.
- Remove the thick cream on the sides and bottom of the pan.
- After 30 to 40 minutes of stirring, milk will reduce to thick consistency.
- Add ¼ cup sugar, once the milk is reduced to thick cream.
- Once the sugar is added, again the water will form so cook for few more minutes on medium heat to reduce the milk.
- When it starts to become a solid texture, add 2 tsp of ghee and mix well.
- After adding ghee, it will form a one ball, switch off the flame and allow the pal kova to cool down completely.
- Once the palkova is cooked, it will be smooth texture but once it is cool down, we get the right coarse texture for palkova.
Notes
1. Don’t leave milk without stirring for longer time.
2. Use heavy bottom pan to avoid burning.
3. Use full fat milk to get richness in the sweet.
4. Add sugar and ghee at the end.
5. Cook them on medium heat to get perfect texture otherwise we won’t achieve the right consistency.
6. This can be stored in the fridge for 3 to 4 days.
7. You can add cardamom if you like but I like Palkova without any extra flavour.
