Palkova is a traditional Indian dessert made with just 3 main ingredients, Milk, Sugar and PATIENCE.
“Take time to do what makes your soul happy!” So I made this :)!
MEMORIES (Timeless treasures of the heart!)
I share many memories of it growing up until now. I love this one and Love of my life loves this too. I grew up in Chennai where there is a milk shop and they primarily sell milk but they also sell this “palkova”. If any readers know it is aavin palkova. I love them. My mom knows I love this so whenever we cross that shop, she will buy me this even sometimes when she can’t afford it. She even used to make this at home when I used to return from school.
Even now whenever she visits me from India, even if I don’t ask her she buys me this with love. You know what? I have mastered this recipe now. So, I don’t think I will crave from that shop anymore.
RECIPE TIPS
Why did I say you need patience, as it takes time to make this as almost for 2 litres of milk to come to this consistency, took 3 hours.
There are a lot of other ways to make this quick, we can add condensed milk and yoghurt. There are so many recipes online but nothing will taste the same as this. You get the best taste for the work you do. It is not a lot of work, but it needs to be on the flame for a long time and needs stirring frequently.
- Use a heavy bottom pan as this will prevent the milk from sticking.
- Keep a whisk with you to whisk it often.
- Add a small stainless steel plate inside the vessel to keep the milk from boiling over if you are not standing next to it.
- Use whole milk, I know people want to turn to 2%, you can but obviously, you are compromising in the taste.
- No need to use jaggery or raw sugar for colour.
Other favorite dessert recipes: Gulab Jamun, Basundi, Beetroot Halwa
- Milk – 2 Litres
- Sugar – 1.5 cups.
- Cardamom powder – 1 tsp
- Saffron strands – 6
- Rose water – 1 tsp
- • Pour the milk in a wide heavy bottomed vessel and keep it on medium flame. Let the milk come to a boil and then simmer the heat and let the milk reduce.
[Img src="https://www.relishthebite.com/wp-content/uploads/2020/04/IMG_2037.jpg"] - • Keep stirring every ten minutes with a whisk to make sure it does not stick to the pan.
- • Around 1.5 hours later, the milk will reduce to ¼ th where it will change color add the sugar, saffron and stir it well.
- • Once the sugar is added, the mixture will liquefy a little. Upon cooking down more, it will come to a semisolid consistency.
- • when it is still a little on the runny side, add rose water, cardamom powder and take it out of the flame.
- • It will solidify as it cools down.
- Garnish with nuts if neede but the original recipe does not have nuts. I added some broken pistachios for decoration.
