Palakova is a traditional South Indian milk sweet made by patiently simmering milk until it reduces to a soft, grainy texture. It is mildly sweet, rich, and often prepared during festivals and special occasions.
Ingredients
- Full cream milk – 1 liter
- Sugar – ½ cup (adjust to taste)
- Cardamom powder – ¼ tsp
- Ghee – 1 tsp (optional)
- Chopped nuts (cashews/almonds) – optional
Preparation Method
- Heat milk in a thick-bottomed pan on medium flame
- Stir occasionally and let the milk reduce slowly
- Scrape the sides and bottom regularly to avoid burning
- When milk becomes thick and grainy, add sugar
- Mix well and continue cooking on low flame
- Stir continuously until the mixture leaves the sides
- Add cardamom powder and ghee, mix well
- Switch off the flame and let it cool slightly
- Garnish with nuts if using and serve
Health Benefits
- Rich source of calcium and protein
- Provides instant energy
- Supports bone health
- Homemade palakova has no preservatives
Tips
- Always use full cream milk for best taste
- Cook on low flame for perfect texture
- Continuous stirring prevents sticking and burning
- Sugar should be added only after milk thickens
Variations
- Jaggery Palakova – replace sugar with powdered jaggery
- Coconut Palakova – add a little coconut milk at the end
- Kesar Palakova – add soaked saffron strands for aroma