Palkova, a decadent Indian sweet, holds a special place in the hearts of many. Its creamy, melt-in-your-mouth texture and rich, subtly sweet flavor profile make it a beloved treat for celebrations and everyday indulgence alike. Originating in South India, particularly in regions like Srivelliputhur known for its exceptional versions, this dessert transcends mere sweetness; it's an experience. The traditional method might seem daunting, but we're here to simplify the process, focusing on a surprisingly easy three-ingredient recipe that captures the essence of this beloved confection.
Forget complicated recipes and lengthy preparations. This simplified Srivelliputhur-style Palkova recipe uses only milk, sugar, and cardamom for an authentic taste that rivals the most elaborate versions. We'll guide you through each step, ensuring you achieve perfectly creamy, subtly sweet Palkova without the fuss. Ready to embark on this delicious journey? Let's dive into the simple, step-by-step instructions.
Tools Needed
- Heavy-bottomed, slightly wide vessel (non-stick pan recommended)
- Spatula
Ingredients
- Full fat milk: 1 liter
- Sugar: 1 tablespoon (plus extra to taste)
- Ghee: 1 teaspoon
Step-by-Step Instructions
Step 1. Reduce the Milk
- Add 1 liter of full-fat milk to a heavy-bottomed pan. Do not add water.
- Bring the milk to a boil over medium heat, stirring constantly.
- Continue stirring and scraping down the sides of the pan to prevent sticking. This process will take about half an hour, reducing the milk significantly.
- Once the milk has reduced considerably, increase the heat slightly to a sticky consistency, continuing to stir to prevent burning.
Step 2. Sweeten and Thicken
- Add one tablespoon of sugar and stir well. If the mixture is too thick, add a little more sugar to loosen it. Add a teaspoon of ghee to add moisture.
- Continue to stir until the sugar dissolves completely and a thick paste forms. Stir in another teaspoon of ghee to prevent sticking.
Step 3. Finish and Cool
- Once the Palkova pulls away from the sides of the pan and is thick, remove from heat and let it cool completely.
Step 4. Serve
- Serve the cooled Palkova.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use full-fat milk for the best results.
- Constant stirring is crucial to prevent burning and ensure a smooth texture.
- Adjust the amount of sugar according to your preference and the consistency of the mixture.
- The ghee adds moisture and helps prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use condensed milk instead of regular milk and sugar?
While you can experiment, using condensed milk will significantly alter the texture and taste, resulting in a sweeter, denser palkova that may not have the same traditional character. It's best to stick to the recipe for the most authentic flavor and texture.
2. How can I store leftover Palkova?
Store leftover Palkova in an airtight container in the refrigerator for up to 3-4 days. It will thicken slightly as it cools, but it remains delicious.
With just three simple ingredients and minimal effort, you can now enjoy the rich, creamy delight of Srivelliputhur-style Palkova in your own home. This recipe offers a perfect balance of sweetness and simplicity, making it ideal for both novice and experienced cooks alike. Impress your friends and family with this authentic treat, and savor the delicious taste of tradition.