I guess for most of us who grew up in Southern part of India, one of our cherishing childhood memories include eating Palkova :P, if you couldn't recollect , you have missed something big time :P . And, there are many popular Palkovas - Aavin Palkova, Srivilliputhur Palkova and today morning heard from a friend that Madurai is also popular for Palkova.
Couple of years ago, I use to prepare this Palkova very frequently, as we were too addicted to it. I guess that is again going to repeat :P as the first batch of Palkova is almost done and DH has placed an order to prepare it again tomorrow. Follow the exact way mentioned below and come back with the feedback :P, if you could relate the taste with the Palkova you had way back in India :)
- 6 cups Whole Milk - Full Fat Milk
- 3/4 cup to 1 cup Sugar
- a big pinch of ground cardamom
- 1/2 cup Milk powder
- 2 tsp ghee
1. In a heavy bottomed and deep nonstick pan, heat milk at low flame, until it is 1/3 rd reduced. Keep an eye on the bottom and stir occasionally.
2. When it is 1/3rd reduced, milk would have started to condense. Add the sugar, cardamom and stir until the sugar is melted. Add the milk powder and stir until combined. Increase the flame to medium high and stir constantly. Here starts the good exercise for arms :P... Stir and stir and stir and when the mixture becomes thick (as in the picture), add the ghee and continue to stir again until the mixture leaves the side and moves to the center. The mixture will be crumbly and light brown. Stop and this point and do not stir more, else it will harden. Allow it to cool and store in an airtight container.You' ll get the Best Palkova ever - A MUST TRY EVERYONE!!!
Melon Seeds ( Charmagaz) can be added just before removing from the stove.
The below picture shows lesser than 1/2 cup of milk powder. I actually forgot to take the picture, while I started to add the powder, realised then clicked it.