Pal khoa | Srivilliputhur Pal kova | how to to make pal kova | pal kova recipe - Spicy Indian Kitchen (2024)

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Palkova is a traditional Indian sweet, popular dish all over India. Milk sweets are always mouth-melting, there are so many varieties in milk sweets, palkhoa, milk halwa, milk pada, kalakand, milk burfi, etc. This is a popular Srivilliputhur style palkova, which is so popular in Tamilnadu. It is made of pure milk, either cow milk or buffalo milk, cow milk pal kova is tastier than buffalo milk kova.

Khoa is a tasty dish, made with whole milk, sugar, ghee, cardamom powder, and lemon juice. It is a little time-consuming dish, it will take 2 hours to make palkova in 2 litres of milk, and you will get 500 grams of palkova. It is a pure milk sweet no need to add milk powder, paneer, condensed milk, etc.

Notes

• You can make palkova without adding lemon juice too, it will be sticky and gooey.
• A non-stick pan is preferable to avoid waste by sticking on the sides.
• Use full-cream milk.
• Add sugar according to your taste.
• You can add saffron strings to enhance the taste.
• Palkhoa will be pale yellow in colour if you use cow milk, white in colour if it is made of buffalo milk.
• Cardamom powder is optional.

Other Varieties –Suzhiyan,Carrot Halwa,Motichur Laddu,Red Aval Payasam,Badam Javvarisi Payasam,Wheat Halwa,Milk Powder Gulab Jamun,Chocolate Burfi,Sweet Pidi Kozhukattai,Ragi Puttu,Kulfi recipe,Bhapa Doi,Milk Cake,Wheat Biscuit

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. Add 2 litres of milk in a wide pan.

   

2. Boil on medium-low flame and keep stirring to avoid burning.

   

3. Cook approximately for 1 hour or cook till the milk becomes half in quantity.

   

4. Add the juice of 1 lemon and stir well.

   

5. Once the milk started curdling, stir continuously.

   

6. When the milk becomes thick and creamy add 1 cup of sugar and 1/2 tbsp of cardamom powder.

   

   

7. Cook for 20-30 minutes more, and add 1 tbsp of ghee.

   

8. When palkova separates the pan turn off the flame.

   

9. Set it in a greased pan, spread evenly with a spoon, and keep it for 6-8 hours or overnight.

   

   10. Once done cut it into small pieces and palkova is ready to serve.

   

   Recipe Notes

   • A non-stick pan is preferable to avoid waste by sticking on the sides.
   • Add sugar according to your taste.
   • You can add saffron strings to enhance the taste.
   • Palkhoa will be pale yellow color if you use cow milk, white in color if it is made of buffalo milk.
   • Cardamom powder is optional.