Palkova / பால்கோவா

       Palkova / பால்கோவா  is a milk based sweet prepared during most of Indian festival.. This healthy dessert is good for kids.. It is usually prepared by thickening the milk to semi solid stage i.e Kova / Mawa in Indian terms and can be modified to one requirements by adding sugar or not..   Sweetened kova can stay good for 10 ~ 15 days in refrigerator and unsweetened milk will not stay that long..

   I have added less ghee than what I have mentioned in recipe to get firm palkova.. But with mentioned ghee it will taste divine with halwa consistency palkova,  like the one which we get in many sweet stalls in Chennai. Now let see the recipe..

1. Heat milk in a heavy bottom pan and bring milk to boil.

2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.

3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 ½ hours ~ 2 hours depends on the heat level.

4. When the milk reduced to ¾th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes to get nice texture.

After adding curd, add ghee

5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.

6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..

Traditional Palkhova

Preparation time: less than 10 minutes
Cooking time:  2 hours
Yield:  4 ~ 6
Sources: sarasyummyrecipes.comIngredients:
2 liters whole milk
1 cup sugar or to taste
½ tsp cardamom powder
1 tbsp curd
¼ cup + 2 tbsp. ghee or as needed

Method:

1. Heat milk in a heavy bottom pan and bring milk to boil.

2. Lower the heat and continue to boil the milk till it changes it color slightly and become thick.

3. Stir the bottom and sides of the pan in between to avoid burning of the milk. It may take 1 ½ hours ~ 2 hours depends on the heat level.

4. When the milk reduced to ¾th of its original quantity, add sugar and mix well.  When sugar dissolves, add 1 tbsp. of  curd to curdle the mixture. Stir continousely till it reaches semi solid consistency.   Add ghee little by little and to get halva consistency. Cook again for 2 ~ 3 minutes.

5. Add cardamom powder and mix well.  Turn of the heat and cover the pan . Let it rest it for 2 ~ 3 hours.

6. Once the kova cools,  remove and shape it as you like.. Roll it in wax paper and store..

   www.sarasyummyrecipes.com