Palkova is a traditional Indian sweet made using whole fat milk. It is a creamy and melt in the mouth  sweet from the state of Tamilnadu.  It hails from the town of Srivilliputhur that has many milk factories. It is ideal to prepare during any festive occasions.

This is a two ingredient sweet that will be relished by one and all. As the milking is continuously evaporated to form a thick mass, the milk needed is more. The quantity that this recipe yields seems to be sufficient for only four members, but that again depends on the consumption. Whole fat milk is simmered, constantly stirred, the fat collected is scraped and put into it, allowed to thicken and sweetened with sugar.

Usually, no taste enhancers as cardamom powder or saffron is used here but you may add.

A few other sweet recipes on the blog are Khaja, Chaler Payesh, Kul Kul,

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palkova

Ingredients:

• 1.5 litres Whole fat milk
• 1/3 cup sugar ( a little less may be used)

Method:

1. In a thick bottom pan, add milk and keep it to boil on a low flame.
2. In a few minutes, the milk will thicken.
3. Let the milk simmer on a low flame, keep stirring in between.
4. After 20 minutes, it becomes a creamy texture.
5. Scrape the cream that gets to the edges of the pan and put it to boil.
6. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.
7. Remove in a bowl and serve.

Take a tip:

• Use a thick bottom pan, the milk may get burnt and give a bad smell.
• The quantity of sugar may be adjusted as per taste.
• Use whole fat milk.
• I prefer not to add anything else to it. It tastes good by itself.
• If refrigerated, it stays good for 4-5 days.

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Palkova / how to make palgova

Palkova is a milk based sweet from Tamil nadu. It is creamy and  melt in the mouth, makes a festive sweet. 

Course sweets

Cuisine Indian, Tamil nadu

Keyword milk based sweet, palakova, palgova, palkova, two ingredient sweet

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Author Jayashree

Ingredients

• 1.5 litre full fat milk
• 1/3 cup sugar

Instructions

1. In a thick bottom pan, add milk and keep it to boil on a low flame.In a few minutes, the milk will thicken
2. Let the milk simmer on a low flame, keep stirring in between.After 20 minutes, it becomes a creamy texture.

3. Scrape the cream that gets to the edges of the pan and put it to boil. 

4. Let simmer on a low flame, the milk thickens, add sugar and give a stir. It melts and soon thickens.Remove in a bowl and serve. 

Recipe Notes

• Use a thick bottom pan, the milk may get burnt and give a bad smell.
• The quantity of sugar may be adjusted as per taste.
• Use whole fat milk.
• Cardamom powder and saffron may be added. I prefer not to add anything to it, tastes good by itself.
• If refrigerated, it stays good for 4-5 days.

I am sending this Palkova post to  #BM98 hosted by Srivalli with the theme “Cook for any festival or Special Day”. This is the first of the three day posts.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#98

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