Palkova Recipe
Palkova, also called Paal Kova or Therattipal, is a traditional South Indian milk sweet made by slowly reducing whole milk and cooking it with sugar until thick and granular. It has a soft, moist texture with the caramelized flavor of reduced milk. Saffron, cardamom and ghee are optional additions for color, fragrance and texture. Serve Palkova plain or garnish with a few nuts or saffron strands.
Servings: 4
Calories: 168kcal
Ingredients
- 1 litre whole milk or full-fat milk
- 15 to 16 saffron strands
- ¼ cup + 1 tablespoon raw sugar – can use ¼ cup white sugar or add according to taste
- ¼ teaspoon cardamom powder
- 1 teaspoon ghee – optional
- a few saffron strands – for garnish
- 1 tablespoon almond slivers or pistachio slivers – for garnish
Instructions
- Add full-fat whole milk to a deep, wide and heavy-bottomed kadai or pan. Heat over medium heat, stirring occasionally as the milk comes to a boil.
- Once boiling, continue to simmer the milk, adjusting the heat between low, medium-low and medium as needed. Stir regularly so that the milk does not stick or scorch at the bottom.
- As layers of malai form on the surface, stir them back into the milk. Scrape any milk solids sticking to the sides of the pan and mix them back into the simmering milk.
- Continue simmering and reducing the milk. As it reduces, it will become thicker and its color will gradually change. Increase the frequency of stirring as the milk thickens.
- When the milk has reduced to approximately half its original volume, add the optional saffron strands. Mix well and continue simmering and reducing the milk.
- Once the milk has reduced to roughly one-fourth of its original volume and begins to splutter slightly, add the sugar.
- From this point onwards, stir continuously. The sugar will melt and the mixture may initially become slightly more moist and smooth. Continue cooking and stirring as it thickens again.
- The milk mixture will gradually develop a granular texture. Continue stirring continuously and scraping the bottom and sides of the pan so that the thickening Palkova does not stick or scorch.
- When the Palkova becomes thick and starts leaving the sides of the pan, add the optional cardamom powder and ghee.
- Mix well and continue cooking and stirring for about 3 to 4 minutes or until the Palkova thickens a little more and leaves the sides of the pan completely.
- Switch off the heat. Do not overcook, as the Palkova will continue to thicken as it cools.
- Serve plain or garnish with slivered almonds or pistachios or a few saffron strands.
- Let the Palkova cool completely, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
Notes
- Always use a heavy-bottomed pan to prevent the milk from scorching.
- Full-fat whole milk gives the best texture and yield.
- Stir and scrape the pan regularly while the milk is reducing.
- Once the sugar is added, stir continuously until the Palkova is finished.
- The mixture becoming thick, granular and leaving the sides of the pan are the main cues for doneness.
- Do not cook until dry. Palkova should remain soft and slightly moist. Note that it will become firmer after cooling.
- The cooking time may vary depending on the size and material of the pan and the heat intensity.
- Saffron, cardamom powder and ghee are optional and can all be skipped for a plain Palkova.
Nutrition
Calories: 168kcal | Carbohydrates: 13g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 98mg | Potassium: 391mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 419IU | Vitamin B1 (Thiamine): 0.1mg | Vitamin B2 (Riboflavin): 0.4mg | Vitamin B3 (Niacin): 0.3mg | Vitamin B6: 0.2mg | Vitamin B12: 1µg | Vitamin C: 0.2mg | Vitamin D: 3µg | Vitamin E: 0.1mg | Vitamin K: 1µg | Calcium: 318mg | Vitamin B9 (Folate): 0.2µg | Iron: 0.04mg | Magnesium: 32mg | Phosphorus: 261mg | Zinc: 1mg
