Palkova – The name immediately stirs my memories from college days. I had my first palkova back in college from a Aavin parlour near my department. It was heavenly, melt in the mouth sweet but I couldn’t eat a lot. My craving for this sweet again started when I was pregnant and that craving continues till date. I had one can of condensed milk and hence decided to make this without wasting any time.
Traditionally this palkova is made using whole milk and sugar/jaggery but that is quite a tedious method. With condensed milk one can save time and make the sweet, hence satisfy their craving if they have one.
Let’s stir up some palkova shall we?
INGREDIENTS
Serves – 8-10 individual bite size packets
- Condensed Milk – 1 can
- Whole Milk – 1 can ( measure in the condensed milk can)
- Ghee – 3 tbsp
- Curd – 3 tbsp
- Saffron – a small pinch ( optional)
- Cardamom powder – a small pinch ( optional)
METHOD
1. Combine condensed milk and whole milk in a kadai/wok and mix well.
2. Heat it up on a medium flame. Keep stirring. Saffron and cardamom can be added at this stage. Reduce the flame now.
3. When it heats up add the curd and milk well. Keep stirring and add about 1 tbsp ghee.
4. Keep stirring. The whole mixture will turn grainy. At this stage add some more ghee and stir.
5. Keep stirring till the moisture evaporates and the mixture starts forming a grainy lump and starts leaving the sides of the wok. Add the remaining ghee and mix well.
6. Keep Stirring.
7. Stop when the mixture has started changing colour. When its light brown switch off the flame.
8. When the palkova is warm enough to handle, transfer to a container and serve or wrap as individual servings in a baking paper.
NOTES
- Continuously stirring the mixture is the key to a perfect palkova.
- Adjust the ghee accordingly. If needed you can also add 1 tbsp ghee towards the end before taking for the flame.
- Saffron strands and cardamom powder are completely optional.
The Greedy Tummy 