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Palkova | Palkova Recipe

Palkova is a popular and favorite Indian sweet which is literally milk thickened to halwa consistency with sugar. In this blog post, I have shared traditional method and also an Instant 5 minutes version. Learn how to make palkova recipe with step by step pictures, instructions and video.
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 511kcal

Ingredients

Palkova Recipe (Traditional)

  • 2 litre Whole Milk
  • ½ cup Sugar
  • 1 tbsp Ghee
  • ½ tsp Cardamom Powder

Instant Palkova (under 10 minutes)

Instructions

Palkova Recipe (Traditional)

  • Take a large heavy bottom pan and add milk to it. Bring this to a boil. Use a wooden spoon to scrape the sides of pan else the milk might get burnt in the bottom. Allow this to boil for around 20-30 mins on high heat. Stir this constantly to prevent it from sticking to the pan.
  • Once the milk is reduced to ⅓rd of its original volume, Add sugar and give it a good mix. At this point keep mixing constantly.
  • Once sugar is added. The milk will start to thicken fast. After 2 to 3 mins add in ghee little at a time and mix well. The palkova will thicken.
  • Once the ghee is mixed in, The colour will change to a light golden colour.
  • Add in cardamom powder and mix well. Switch off the flame and let it cool down. The palkova may look a bit runny at this point. But as it cools it will thicken more.
  • Once completely cooled, you can serve this or transfer to a container.

Instant Palkova (under 10 minutes)

  • Take condensed milk, yogurt and butter (or ghee) in a heavy bottom pot. Mix it really well so the yogurt is completely mixed into the condensed milk.
  • Place the pot on heat and cook on high heat till comes to a boil. It will look runny once the condensed milk is heated.
  • Keep cooking this. The mixture will thicken and look a little curdled and thick at this point.
  • Keep cooking this until the mixture gets even more thick, it will take around 2 to 3 minutes. 

After 2 to 3 mins the mixture will get thick. You can turn off the heat and cover the pot with a lid and allow it to cool for 15 mins.
  • As it cools the palkova will get more thick and achieve proper consistency.
  • Once completely cooled, you can serve this or transfer to a container.

Video

Notes

  • Use a huge pan so that the milk reduces fast.
  • Always stir the milk, so that it don’t get stuck and get burned.
  • Add sugar in the very end so that the kova gets the right consistency.
  • Every microwave is different, so keep an eye on it and always mix it at regular interval.
  • As the kova cools it will thicken a lot more, So adjust the timing accordingly.
  • I added 1 tsp of ghee. The more ghee you add the more colour you will get in the paal kova. But i recommend 1 tsp of ghee, because this sweet is so rich as its own.

Nutrition

Serving: 1servings | Calories: 511kcal | Carbohydrates: 69g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 71mg | Sodium: 219mg | Potassium: 778mg | Fiber: 0.05g | Sugar: 70g | Vitamin A: 743IU | Vitamin C: 2mg | Calcium: 623mg | Iron: 0.2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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