Palkova – Traditional Indian Sweet

Step 1: Prepare the milk

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

Step 2: Boil and reduce milk

Turn on the flame to medium and start stirring continuously. Keep stirring as the milk boils and slowly thickens. After about 30-40 minutes, the milk will reduce to half its original quantity, turning slightly off-white and creamier in texture.

Step 3: Add saffron

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

Step 4: Scrape cream

Scrape down the cream that forms along the sides of the kadai and incorporate it into the mixture. Continue stirring as the consistency slowly changes from liquid to a thick, creamy base.

Step 5: Add sugar

Once the milk has reduced and thickened beautifully, add 1/2 cup of sugar. Continue stirring. As the sugar melts, the mixture will loosen slightly.

Step 6: Thicken the mixture

Keep stirring over low flame until the mixture starts thickening again and turns grainy. Be careful as it might splatter.

Step 7: Add cardamom

Sprinkle 1/2 tsp of cardamom powder for a festive aroma. 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.

Step 8: Serve

Once the mixture has thickened to perfection, turn off the flame. Transfer the Palkova immediately to a serving dish. Garnish with a few saffron strands if desired. Serve warm.

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

• Stir continuously to prevent milk from burning at the bottom and to ensure even reduction.

• Scrape down the cream from the sides of the kadai to incorporate all the flavor.

• Be careful while stirring after adding sugar as the mixture might splatter.