Thursday, August 30, 2018

Palkova Recipe | How to make Palkova with Milk | Traditional Palkova | Krishna Jeyanthi Special Recipes

Palkova is one of my childhood favourite sweets and I still remember the days my maternal grandfather take me to buy palkova from the nearest bakery (Sun bakery). I have tried Palkova with condensed milk earlier and I always wanted to make it from scratch. During last Diwali, I made this and we loved it to the core. I missed to post it on time as always and finally, posting it as one of the Krishna Jayanthi Special Recipes for this year. It is time-consuming but worth giving it a try. Let's see the simple recipe which uses milk and sugar as the main ingredient.
Milk - 5 Cups(1 litre) 
Sugar - 1/4 Cup 
Cardamom powder - 1/4 tsp 
Ghee - 1 tblsp(optional) 
1. In a heavy bottom pan, bring the milk to boil. Keep a wooden ladle across the pan to prevent the milk from overflowing. Scrap the sides and keep stirring in regular intervals.  The milk will start reducing.
2. After 20 to 30 minutes in medium flame, the milk gets thickened as shown below. Scrap the sides and mix well. At this stage, reduce the flame to low and add the sugar.
3. Once the sugar melts, the mixture will be gooey. Keep stirring, add the cardamom powder and ghee. At one stage, the palkova starts leaving the sides of the pan and there will not be any water content. Switch off the flame.
Allow it to cool completely and transfer it to an airtight container. It keeps well for a week if refrigerated.
Points to remember:
  • Always keep an eye on the pan while it is boiling and make sure to stir it at regular intervals to prevent it from getting burnt. 
  • I prefer to use a non-stick pan to make the preparation less messy.
  • When it is warm, you can spread the palkova in a ghee brushed pan and cut it into any preferred shapes.
Warm Regards,
Happy's Cook - Divya

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