Palkova – Traditional Indian Sweet
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the milk
Pour 2 liters of full-fat milk into a wide, heavy-bottomed kadai.
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 , the milk will to half its original quantity, turning slightly off-white and creamier in texture.
Add saffron
Add a few saffron strands to the milk to enhance color and aroma. Stir well and let it for another few minutes.
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.
Add sugar
Once the milk has and thickened beautifully, add 1/2 cup of sugar. Continue stirring. As the sugar melts, the mixture will loosen slightly.
Thicken the mixture
Keep stirring over low flame until the mixture starts thickening again and turns grainy. Be careful as it might splatter.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
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