Palkova is a conventional milk candy made with simply 2 components milk and sugar as principal components. Palkova recipe with step by footage – Study to make it the normal means.
Palkova is made historically by simmering and lowering milk till its thick. It entails lot of effort and time as we have to hold stirring to keep away from burning. I’ve shared ideas and methods to get the right palkova.
About palkova
Palkova is truely a milk candy as the principle ingredient right here is full fats milk. Sugar, cardamom powder and ghee are added for extra style and flavour. Palkova or palgova means lowered milk so principally palkova is simmering, lowering milk till it turns into a thick strong mass. The kova we used for jamuns and different recipes is nothing however palkova with out sugar.
This conventional candy will be made for any competition however its popularly made for festivals like Gokulashtami and Navratri. However you can also make it even for any particular occassions in your loved ones too.
I’ve tasted aavin palkova and srivilliputhur palkova each are my favourite however solely until I attempted this candy at house. Palkova made at house is so good as you’ll be able to management the quantity of sugar used as extra the candy you add it turns into over powering that you simply can not have greater than a spoon at a time.
Palkova will be made in 10 minutes taking the quick route of utilizing microwave oven, however I don’t have possibilities for that as I don’t personal a microwave, additionally I at all times need to attempt recipes the normal means So right here is my conventional range high methodology for making palkova. I agree it’s positive time consuming and painstaking however well worth the effort, you’ll agree with me solely whenever you style it.
You may test my therattipal recipe in the event you want to make immediate palkova.
Palkova Elements
- Milk : Use onyl full fats milk to get the most effective palkova style. I used cows milk.
- Sugar : I used white sugar as in outlets however you’ll be able to even use cane sugar or powdered jaggery.
- Cardamom : Historically no flavouring is added, however for a gentle flavour I’ve added a tiny pinch of cardamom powder
- Ghee : Add little or no ghee simply to scale back the stickiness. Don’t add extra.
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Palkova | Palkova recipe
Palkova is a conventional milk candy made with simply 2 components milk and sugar. Study to make palkova recipe the normal means.
Directions
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Use a heavy bottomed vessel for making palkova in order that it would not burn simply on the backside. Additionally be sure to moist the bottom of the vessel earlier than puring milk. I used heavy bottomed bronze uruli.Add milk to it.
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First give a fast combine to keep away from sticking on the backside.
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Boil milk.
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Hold stirring every so often to keep away from burning.
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You may hold the laddle like this to keep away from overflowing of milk.
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Let it boil until it reduces. Stir every so often to keep away from burning on the backside.
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Hold the flame in low medium however take care to stir typically.That is after nearly 1 hour.Milk is lowered to nearly 1/4th and is thick.
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At this stage add sugar and cardamom powder.
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Prepare dinner for one more 5-7 minutes.
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Prepare dinner till thick however nonetheless barely goey.
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Add 1 tbsp ghee.
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Give a fast combine.
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Add remaining 1 tsp ghee.
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Combine properly,it can leaves the edges of the pan however nonetheless goey. Swap off at this stage, after it cools down it could get extra thicker.
Notes
- Use a heavy bottomed pan or nonstick pan in order that it would not stick a lot.
Additionally stirring typically is the principle tip. - You may add 4 tbsp sugar in the event you desire it very candy. 4 tbsp is 1/4 cup of sugar.
- It retains properly for every week refrigerated.
- Cooking time could range relying on the scale of pan and likewise the water content material in milk.
- Use somewhat wider pan in order that milk will get lowered quickly.
- Hold stirring and scraping the edges to scrap the milk solids.
- If you swap off it can nonetheless be goey however after cooling it can get thick.
- Be sure you settle down fully earlier than you refrigerate it.
Tips on how to make Palkova
1.Use a heavy bottomed vessel for making palkova in order that it doesn’t burn simply on the backside. Additionally be sure to moist the bottom of the vessel earlier than puring milk. I used heavy bottomed bronze uruli.Add milk to it.
2.First give a fast combine to keep away from sticking on the backside.
3.Boil milk.
4.Hold stirring every so often to keep away from burning.
5.You may hold the laddle like this to keep away from overflowing of milk.
6.Let it boil until it reduces. Stir every so often to keep away from burning on the backside.
7.Hold the flame in low medium however take care to stir typically.That is after nearly 1 hour.Milk is lowered to nearly 1/4th and is thick.
8.At this stage add sugar and cardamom powder.
9.Prepare dinner for one more 5-7 minutes.
10.Prepare dinner till thick however nonetheless barely goey.
11.Add 1 tbsp ghee.
12.Give a fast combine.
13.Add remaining 1 tsp ghee.
14.Combine properly,it can leaves the edges of the pan however nonetheless goey. Swap off at this stage, after it cools down it could get extra thicker.
Serve heat or scorching!
Professional Ideas
- Use a heavy bottomed pan or nonstick pan in order that it doesn’t stick a lot.
- Additionally stirring typically is the principle tip.
- You may add 4 tbsp sugar in the event you desire it very candy. 4 tbsp is 1/4 cup of sugar.
- It retains properly for every week refrigerated.
- Cooking time could range relying on the scale of pan and likewise the water content material in milk.
- Use somewhat wider pan in order that milk will get lowered quickly.
- Hold stirring and scraping the edges to scrap the milk solids.
- If you swap off it can nonetheless be goey however after cooling it can get thick.
- Be sure you settle down fully earlier than you refrigerate it.
Serving & Storage
- You may serve it together with any savory snack like bajji, bonda and so forth.
- It retains properly in room temperature for two days and in fridge for a few week.
FAQs
1.What’s palkova?
Palkova is a milk candy made by simmering, thickening and lowering milk till thick then sugar,cardamom powder and ghee are added for flavoring.
2.Is Therattipal and Palkova similar?
Sure they’re nearly the identical. The feel of therattipal is grainy as we’re including curd however the texture of palkova is easy and tender. Although the feel differs the style of palkova and therattipal are the identical.
3.Can I exploit cane sugar or jaggery changing white sugar?
Sure you’ll be able to add it however ensure you add it solely when the milk is thick and nearly strong else there are possibilities for milk to curdle.
4.What sort of milk is finest for making palkova?
Full fats milk is finest for making palkova. You may both use cows milk or packet milk too.
