Step-by-Step Instructions

1. 1.Pour Milk

   Pour 2 litres of full-fat milk into a wide, heavy-bottomed kadai.

2. 2.Reduce Milk

   Turn on the flame to medium and start stirring the milk continuously. Continue stirring until the milk reduces to half its original quantity, which takes about 30-40 minutes. You will notice the milk turning slightly off-white and creamier in texture.

3. 3.Add Saffron

   Add a few saffron strands to the milk to enhance its color and aroma. Stir it well and let it simmer for another few minutes.

4. 4.Scrape Cream and Thicken

   Now, scrape down the cream that forms along the sides of the kadai and mix it back into the milk. Continue stirring as the consistency slowly changes from liquid to a thick, creamy base.

5. 5.Add Sugar

   Once the milk has reduced and thickened beautifully, add 1/2 cup of sugar.

6. 6.Stir and Thicken Again

   Continue stirring as the sugar melts. The mixture will loosen slightly, which is normal. Keep stirring over a low flame until it starts thickening again and turns grainy. This step requires attention as the Palkova might splutter a bit, so stir carefully.

7. 7.Add Cardamom Powder

   Sprinkle a little cardamom powder for a signature festive aroma. Stir it in well.

8. 8.Achieve Final Texture

   Continue stirring until the Palkova starts leaving the sides of the kadai and forms a dense, fudge-like texture with a rich, glossy look and a delicate grainy finish. This is exactly what you want.

9. 9.Turn Off Flame

   When the mixture has thickened to perfection, turn off the flame. The Palkova is now beautifully done, soft, creamy, and aromatic.

10. 10.Serve

    Transfer the Palkova immediately to a serving dish.

11. 11.Garnish

    If you like, garnish it with a few saffron strands or chopped nuts for a festive touch.