PALKOVA / MILK KOVA

Hi All,

This is quick ,easy yet rich sweet post.. Recipe is so simple just heat everything and mix..

Such a cute sweet is Milk Kova ( Palkova).From my child hood I love palkova ,when my sister and cousins were running for chocolates I run for palkova only..That time we got quality palkova that just melted in mouth ( I remember that Srivilliputhur palkova and Thiruvalluvar brand palkova) but now what I buy in supermarkets are sweet dominated palkova , the sugar ratio is higher that milk.

Surprisingly my whole family loves one sweet in common is this palkova so I thought of trying it in home.But for making palkova we need high fat ,good quality milk.Here what we get are packet milk from which the khova yield will be very less ,then i found unsweetened kova in super market ( but we cannot assure the quality of the same also) but it is better than instant sweet palkova.So I buy unsweetened kova and make palkova and jamoons with them.They are thousand times better then store brought sweets and tastes also wonderful.

The recipe is so simple and now we have non-stick tawa so making is also not such a hand breaking job.

The easy yummy recipe is as below,

INGREDIENTS :

Unsweetened kova / khoya – 3/4 cup.

Ghee – 1/8 cup.

Powdered sugar – 1/4 cup.

Sugar – 2 tsp.

Cardamon / Elaichi – 2 nos.
Cashews and raisins ( chopped) - 1 tsp.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY

METHOD :

 

1. In a thick bottom pan or non-stick kadai heat ghee , followed by Khoya and mix well till they form semi-solid gravy.
   
   
   
   
   
2. Now low down the heat and keep stirring for every 1 minute.
3. In the mean time powder the elaichi and keep aside.
4. Take a wide plate and grease it with ghee.
5. When the khova mixture thickens and collects together add the sugar powder.
   
6. Now again the mixture will turn into watery , keep stirring in low or medium heat until the ghee oozes out ( it takes 3-4 minutes only).
   
7. Finally add elaichi powder and 2 tsp of sugar , mix well and remove from flame.
8. The kova will be in pouring consistency only , pour them in ghee greased plate,garnish with cashews,raisins and keep it aside for 2 hours or until cooled down.
   
9. After cooled down the palkova will thicken to cutting consistency ( as in picture)
10. Slice the soft , melting palkovas and enjoy.
    
11. You can refrigerate the palkovas for one week.

NOTES :

1. You can even make khova in your home using milk . In a very heavy bottom big vessel ,fill 1/4 of vessel size with milk , boil till milk reaches boiling temperature and then low down the heat to minimum and keep stirring until they form thick grainy consistency.The entire water content must evaporate and the milk will solidify.You can refrigerate this kova even for months and make palkova or jamoon whenever needed.
2. If you have non-stick pan pls use it as it reduces the risk of bottom burning.
3. Ghee is best for palkova so don't avoid it.
4. 2 tsp sugar is added at end as we like the grainy texture in palkova ( that is how the sweet stall palkova tastes !) so I added at the end to achieve the texture.