Palkova Recipe | Traditional Milk Sweet – Dassana’s Veg Recipes

Palkova, also called Therattipal is a traditional South Indian milk sweet made by slowly reducing whole milk until it becomes thick and granular, and then further cooking it with sugar. Also known as Paal Kova, it is traditionally made with just milk and sugar. Cardamom, saffron or a little ghee can also be added for flavor and color.

My Homemade Palkova

Palkova is a simple milk sweet where the cooking method matters. The milk is slowly reduced, while stirring and scraping the milk solids back into it, until thick and granular. This homemade Palkova takes time and needs regular stirring, especially towards the end of the cooking process.

What the name means: In Tamil, paal means milk. Kova (also written as khova) refers to reduced milk solids and is similar to khoya or mawa. Paal Kova, therefore, is a milk-based sweet made by slowly reducing milk and cooking it with sugar.

For this recipe, I use 1 litre full-fat whole milk and cook it in a heavy kadai. I add sugar only after the milk has reduced to about ¼ of its original volume. From this point onwards, continuous stirring is important because the thickened milk can easily stick to the pan.

Palkova and khoya: The method of making Palkova is similar to making Khoya (Mawa), as both involve slowly reducing milk until most of its moisture evaporates. The main difference is that khoya is generally made without sugar and is used as a base for many Indian Sweets Recipes, while Palkova is sweetened and served as a sweet on its own. Palkova can also be used as a filling or base for other sweets and desserts.

Traditional Palkova can be made with only milk and sugar. In my version, I add a few saffron strands mainly for a light color, some cardamom powder for fragrance and a little ghee towards the end. The ghee is optional, but it also helps reduce some of the stickiness of the Palkova.

The recipe does require patience. But if you make it while you are already working in the kitchen, it is quite manageable. Just remember to keep a closer watch as the milk reduces and stir continuously during the final stages.

I hope this recipe help you get that soft, moist and granular Palkova texture at home.

Ingredients You Need

1. Whole milk: Use 1 litre full-fat whole milk. Since milk is the main ingredient, full-fat milk gives a better texture and yield. Pasteurized and homogenized whole milk also works well.
2. Sugar: You can use ¼ cup white sugar. I made this batch with raw sugar and used ¼ cup + 1 tablespoon. Raw sugar is less intensely sweet than regular white sugar and also gives the Palkova a slightly deeper color.
3. Saffron: I add about 15 to 16 saffron strands mainly for color. This is completely optional and can be skipped for a plain traditional Palkova.
4. Cardamom: A little cardamom powder gives a pleasant fragrance to the sweet. You can leave it out if you prefer the slightly caramelized flavor of reduced milk.
5. Ghee: I add a small amount towards the end of cooking. It helps reduce some of the stickiness and gives the Palkova a smoother finish. You can skip it if you prefer.

If you enjoy traditional South Indian sweets, you can also try my Mysore Pak, Rava Kesari, Paal Payasam, 7 Cup Burfi and Sweet Pongal.

How to Make Palkova (Stepwise)

Heat & Simmer Milk

1. Pour 1 litre full-fat whole milk into a deep, wide and heavy-bottomed kadai, skillet or pan.

The choice of pan is important for this Palkova recipe. Avoid thin or lightweight pans as the milk can scorch at the bottom during the long cooking time.

A heavy aluminium, ceramic, cast-iron or brass pan works well. You can also use a good-quality heavy steel pan. A deep and wide pan gives the milk enough room to froth without spilling over.

2. Place the kadai on the stovetop and heat the milk over medium heat.

As the milk heats and comes to a boil, stir it at intervals so that it does not stick or scorch at the bottom.

3. Once the milk comes to a boil, stir at intervals. Adjust the heat between low, medium-low and medium as required.

Do not leave the milk unattended for long. It can froth and rise quickly, particularly during the earlier stages of cooking.

Reduce the Milk

4. As the milk simmers, you will see thin layers of cream or malai forming on the surface.

Keep stirring these layers back into the milk.

Milk solids will also begin collecting on the sides of the kadai. Scrape them off regularly with a spatula and mix them back into the simmering milk.

5. Continue simmering, stirring and scraping the pan as the milk reduces.

As the milk reduces, it will become thicker and you will also notice a gradual change in its color.

Initially you can stir at regular intervals, but increase the frequency of stirring as the milk becomes creamier and thicker.

Add Saffron

6. Allow the milk to reduce to approximately half of its original volume.

Note: Depending on the pan and heat level, it may take about 45 to 55 minutes for the milk to reduce to roughly half its original volume.

7. At this point add 15 to 16 saffron strands.

Note: The saffron is optional. I use it mainly to give the Palkova a light yellow color.

8. Stir well and continue simmering the milk.

More malai will continue to form. Keep stirring it back into the milk and scraping any milk solids from the sides of the pan.

The milk will now continue to thicken and deepen slightly in color.

Add Sugar

9. Continue reducing the milk until it is approximately one-fourth of its original volume. This took me about 20 minutes after the milk had reduced to half its original volume.

10. At this stage, the milk will be considerably thicker and will begin to splutter slightly. This spluttering is a useful visual cue that the milk has reduced enough for you to add the sugar.

Add ¼ cup white sugar or ¼ cup + 1 tablespoon raw sugar.

Note: I used raw sugar for this recipe. If using regular white sugar, start with ¼ cup as it is sweeter.

Tip: You can taste the Palkova towards the end of cooking and add a little more sugar if needed. After adding the extra sugar, continue stirring and cooking for a few more minutes until it dissolves completely and the Palkova reaches the right consistency.

Cook Until Granular

From the time you add the sugar, stir continuously.

The sugar will melt and the mixture may initially look a little more moist and smooth. It can also continue to splutter slightly.

Keep stirring continuously. Apart from helping with the spluttering, this prevents the increasingly thick milk mixture from sticking to the bottom of the kadai.

As you continue cooking, the mixture will thicken again. Its color will also deepen slightly.

You will gradually see the Palkova developing a granular texture. At first it will look like a thick but relatively loose and moist mass.

Continue cooking and stirring continuously. As the Palkova becomes thicker and more granular, there is a greater chance of it sticking to the bottom of the pan if you stop stirring.

Scrape the bottom and sides of the kadai as needed while stirring.

Note: From the time you add the sugar, stir continuously. It took me about 9 minutes of cooking after adding the sugar for the Palkova to become thick and granular and to start leaving the sides of the pan.

Finish Palkova

When the Palkova has thickened and starts leaving the sides of the pan, add the cardamom powder and ghee.

Both are optional. The cardamom adds fragrance, while the ghee helps reduce some of the stickiness.

Mix very well and continue stirring and cooking until the Palkova thickens a little more and leaves the sides of the pan completely. This took me about 4 minutes after adding the ghee and cardamom powder.

Switch off the heat.

Do not continue cooking unnecessarily once you reach this stage. The Palkova will thicken further as it cools.

Serving & Storage

Serve Palkova warm or at room temperature. You can serve it plain, which is the traditional way, or garnish with a few slivered almonds, pistachios or saffron strands.

For serving, I prefer keeping the garnish minimal so that you can still see the soft and granular texture of the Palkova.

Let leftover Palkova cool completely before storing. Transfer it to a clean, airtight container and refrigerate.

Since it is a milk-based sweet, keep it refrigerated and use within about 3 to 4 days. It will become firmer when chilled. Before serving, leave it at room temperature for some time so that it softens.

Dassana’s Recipe Tips

1. Choose the right pan: Use a deep, wide and heavy-bottomed kadai or pan. A thin pan can cause the milk to scorch during the long reduction.
2. Use full-fat milk: Whole milk gives Palkova a better texture and yield. Low-fat milk is not a good choice for this recipe.
3. Adjust the heat: You don’t need to keep the milk on low heat throughout. Adjust between low, medium-low and medium depending on how rapidly the milk is simmering and reducing.
4. Scrape the sides: Keep scraping the malai and milk solids from the sides of the pan and mixing them back into the milk. These milk solids are part of the Palkova.
5. Stir continuously after adding sugar: This is one of the most important steps. Once the sugar is added, the mixture thickens progressively and can stick to the bottom very quickly. Keep stirring continuously until the Palkova is done.
6. Cooking time can vary: Depending on the size and material of the pan, heat level and how quickly the milk reduces the cooking time varies. Use the texture and visual cues in the recipe rather than relying only on the cooking time.
7. Check the texture: Properly cooked Palkova should have a granular texture and remain somewhat soft and moist. It should not become dry like firm khoya or set like a hard burfi.
8. Give it time: Palkova cannot be rushed. Make it when you are already working in the kitchen so you can keep an eye on the milk, particularly towards the end.