Step-by-Step Instructions

1. 1.Prepare the milk

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Thicken the mixture

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

7. 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.

8. 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.