Step-by-Step Instructions

1. 1.Reduce the Milk

   Pour 2 litres of full-fat milk into a wide, heavy-bottomed kadai. Turn the flame to medium and begin stirring continuously to prevent the milk from scorching on the bottom.

2. 2.Thicken the Milk

   Continue to stir the milk constantly as it comes to a boil and starts to reduce. After about 30-40 minutes, the milk will reduce to half its original volume, becoming creamier and slightly off-white.

3. 3.Infuse with Saffron

   Add a few strands of saffron to the thickening milk to impart a beautiful golden color and aroma. Stir well to combine and let it simmer for a few more minutes.

4. 4.Scrape and Incorporate Cream

   As the milk reduces, scrape down the cream (malai) that forms on the sides of the pan and mix it back into the milk. This adds to the richness and texture of the Palkova.

5. 5.Add Sugar

   Once the milk has thickened considerably, add 1/2 cup of sugar. Continue stirring over a low flame. The mixture will loosen slightly as the sugar melts, which is normal.

6. 6.Final Thickening

   Continue cooking and stirring carefully, as the mixture may splatter. The Palkova will start to thicken again, developing a grainy texture and pulling away from the sides of the pan to form a dense, fudge-like mass.

7. 7.Add Cardamom Powder

   Sprinkle in a little cardamom powder for a final touch of fragrance. Mix it in well.

8. 8.Finish and Serve

   When the Palkova is thick, glossy, and no longer sticks to the pan, turn off the heat. Transfer the hot Palkova to a serving bowl. Garnish with a few more saffron strands if desired and serve warm.