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Will try this recipe when I get back to India. 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. If you have liked this post, do share it further.
Add 1/4 teaspoon cardamom powder along with sugar. I did not know it was so easy to make it. Love it as it uses the ever-present pantry ingredients milk and sugar. If you want to make it a bit less sweet, add 1 cup full fat milk along with condensed milk. Always use a thick bottomed pan for making this sweet.
How To Prepare Paala Kova | Telugu Vantalu
5.You can keep the laddle like this to avoid overflowing of milk. Keep the flame in low medium but take care to stir often. Milk is reduced to almost 1/4th and is thick.
So this recipe is all about reducing milk until it becomes a creamy solid mass to which sugar or jaggery is added. Palkova or therattipal is one of my most favorite Indian milk sweet. This dish is absolutely a milk sweet, true to its name, made of only milk and sugar. Some ghee is added for flavor but it is purely optional. In this post I am sharing the detailed recipe of instant palkova and a quick brief recipe for traditional method. Additionally, cook on low to medium flame to prevent milk from burning.
Jangiri, badusha, laddu, mysore pak, kaju katli, palkova, coconut burfi, badam pis.
As you cook, make sure to scrape the sides of the pan, collect the milk solids and add it back to the simmering milk. Stir continuously to prevent milk from spilling over and avoid burning at the bottom of the pan. You can also place a ladle inside the pan or a wooden spatula across the pan to prevent milk from spilling over. Sometimes I take the traditional route but most of the times I use this shortcut recipe only. It tastes just as delicious as the traditional one.
You can keep the laddle like this to avoid overflowing of milk. You can check my therattipal recipe if you wish to make instant palkova. The palkova turns more grainy on cooling.
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On simmering milk solids tend to stick at the bottom. The given quantity of sugar will yield moderately sweet palkova. You can add more sugar if you like it sweeter. Use full fat milk or whole milk for best results. Four cups of milk will yield a little more than 1/2 cup palkova.
You will have to simmer and stir the milk continuously for minutes. If the condensed milk is not fully curdled add the next tablespoon if curd and mix well. Usually, no taste enhancers as cardamom powder or saffron is used here but you may add. But try to avoid using non stick pan as much as possible in your cooking.
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Serve palkova as snack along with a savory item like bajji, bonda, mixture along with coffee. It is also served as a part of wedding feast, festival spread. Once the milk has thickened well, add sugar & ghee. Adding sugar will loosen the consistency a bit. Mix well and simmer again till the milk becomes solid, grainy and the mixture separates from the sides of the pan. Stir occasionally at regular intervals to avoid khova sticking to the bottom of the pan.
4 cups full fat milk or whole milk, use cow milk preferably. Low fat or skimmed milk will not give much yield. Palkova or palgova literally means reduced milk.
Writing has been a feel good factor and extremely loving it. With these two passions of mine, my culinary blog was born. My dad loved a similar version of this. Love how simple and easy it is to make. I prefer not to add anything else to it. Drop in a small cup while boiling milk, there will be no need to stir it often till it thickens well.
Keep stirring on low flame, to prevent milk from burning. My father loves palkova and it is his brother who makes it the best. Thnakyou for the recipe, now I can do a fool proof version for him. Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
Use a thick bottom pan, the milk may get burnt and give a bad smell. Yes you can add it but make sure you add it only when the milk is thick and almost solid else there are chances for milk to curdle. Stir every now and then to avoid burning at the bottom.
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