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Palkova | Palkova Recipe | Instant Palgova Recipe

Palkova made using traditional method and also an instant 5 minutes version. Rich milk sweet which taste so delicious and is addictive as well.
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Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Desert Recipe
Cuisine South Indian
Servings 6 servings

Ingredients
  

Paal Khova (Traditional method)

  • Whole Milk / Full Fat Milk – 2 liter
  • Sugar – 200 gms or to taste

Paal Khova (Microwave Method)

  • Condensed Milk - 1 can / 400 ml
  • Plain Yogurt / Curd - 3 tblspn
  • Ghee - 1 tsp

Instructions
 

Palkova (traditional method)

  • Take a huge heavy bottom pan and add milk to it. Bring this to a boil.
  • Allow this to boil for around 20-30 mins on high heat. Stir this often to prevent it from sticking to the pan.
  • After it has reduced completely and become thick. Add sugar to it and mix well..
  • Let it boil for 10 mins untill it gets thick..The colour will change to a light golden colour.
  • Switch off the flame and let it cool down.
  • Serve..

Palkova (Microwave Method)

  • Take a large microwave safe bowl. Pour in the condensed milk, yogurt and mix well. Put in the microwave for 2 mins. Take it out and mix well. It will look runny at this stage.
  • Now put it back in microwave for 2 mins. Take it out and mix well. It will look a little curdled and thick at this point. Add ghee and mix well.
  • Now put it back in microwave for 2 mins. Take it out and mix well. It will look a lot curdled and the water will separate from the kova.
  • Now put it back in microwave for 2 mins. Take it out and mix well. It will look so curdle and thick at this stage. If your kova is so thick and no more water left. You can enjoy right away. But for me i found a little liquid left. So i put the container in microwave for a min.
  • Now the kova will be thick. Mix it up and you could put in any mould to get the shape of it or just enjoy as it is.

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.
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