Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Add Cardamom Powder

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

Step 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.

• Use good quality, full-fat milk for a richer and creamier Palkova.

• A wide, heavy-bottomed pan is recommended to prevent the milk from burning and to help it reduce faster.

• Stirring continuously is crucial, especially as the milk thickens, to prevent it from sticking to the bottom of the pan.

• Remember to scrape the cream that collects on the sides of the pan and mix it back in for added flavor and texture.