Palkova is one of my all time favourite sweet. Everybody's favourite. Though it is a time consuming dish, the final result will be delicious. Sweet lovers should never skip this. This dish is famous for its delicious taste. This is purely made from milk and sugar. Srivilliputhur palkova is very famous among south Indians.
Follow the exact steps mentioned. Come back with feed back and the result. Any doubts please comment below.
There are too many ways to prepare palkova (Milk Cake). Some use lemon juice to get a thread like appearance. But there is a traditional way of preparing without any additional products. It would be a nice sunday sweet! Its worth all the effort.
All we need is Milk and sugar. Cashew and ghee for seasoning.
Preparation Time : 1 lit milk = 2 hours (continuous stirring)
Incrediants:
Milk - 1 / 1.5 lits
Sugar - As per taste (for 1 lit i use 3/4 th cup sugar)
Cashew - 5 nos
Ghee - 1 tsp
Method:
1) Set milk on a heavily bottomed pan (to avoid burning) at mid heat.
2) Keep on stirring every 1 or 2 mins.
3) once the milk is reduced to half of its quantity put the stove on simmer.
4) At this point the milk turns to a mild yellow colour. Add sugar little by little and stir continuously.
5) At one point milk gets thick but in running condition.
6) Remove it from stove and transfer it to desired plate or bowl before it gets hard.
7) Heat ghee in a pan and fry cashew to golden brown and decorate palkova.
Either serve it hot or cold. Yummy palkova is ready
Follow the exact steps mentioned. Come back with feed back and the result. Any doubts please comment below.
All we need is Milk and sugar. Cashew and ghee for seasoning.
Preparation Time : 1 lit milk = 2 hours (continuous stirring)
Incrediants:
Milk - 1 / 1.5 lits
Sugar - As per taste (for 1 lit i use 3/4 th cup sugar)
Cashew - 5 nos
Ghee - 1 tsp
Method:
1) Set milk on a heavily bottomed pan (to avoid burning) at mid heat.
2) Keep on stirring every 1 or 2 mins.
3) once the milk is reduced to half of its quantity put the stove on simmer.
4) At this point the milk turns to a mild yellow colour. Add sugar little by little and stir continuously.
5) At one point milk gets thick but in running condition.
6) Remove it from stove and transfer it to desired plate or bowl before it gets hard.
7) Heat ghee in a pan and fry cashew to golden brown and decorate palkova.
Either serve it hot or cold. Yummy palkova is ready
Note: Use fresh Milk. Using full fat milk makes the process easier as it takes less time to condense.
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