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Milk Peda Recipe / Palkova

Written By Angela Steffi on Wednesday, July 20, 2016 | 11:03:00 AM

Milk Peda / Doodh Peda also known as PaalKova in south India is made by heating milk slowly to remove the water content and then sugar is added to impart the sweetness. It can be made by using condensed milk or milk powder but traditionally it is made by stirring milk over a low heat for about 90 mins which is featured in this video.




Serving Size:    8 pieces

Cooking Time : 1.30 hrs


Difficulty:
INGREDIENTS                                                                                                                                                                                                     

1 liter      Full Fat milk
150 g       Sugar
1/4 Tsp   Cardamom Powder
1 Tbsp     Ghee/ Clarified Butter


Cooking Method




Step 1) Boil milk try to use full fat mil because if we use 2% or skim milk we will end up with very little amount of khoya and stir often or else the milk will stick to the bottom.you can use milk powder to ease the process or cooking time but today i am making the tradition way so i have use milk
Step 2) Once the milk reduces to half,add sugar and allow to reduce and thicken up(the consistency should be semi-solid)



Step 3) Once it thickened,add Cardamom powder and mix well(if you don't like the flavor of cardamom you can skip,cardamom powder is totally optional).You can stop right here to enjoy south Indian Palkova .



Step 4) To make peda add some ghee and mix once and make milk peda and switch off the heat.
once the mixture cooks down a bit grease your hands with ghee and make it into your desired shapes.Decorate it with some cashews or Pistachios



Our delicious doodh peda / Milk sweet is ready .It may be a little time consuming but its worth the effort. 



Notes:
  • Try to use whole milk because if we use 2 or 3 % milk we will end up with a very little amount paalkova / Khoya.
  • you can also use condensed milk to enrich the taste
  • use a non stick pan to make milk peda.I have used steel pan because i love the taste of the hard paalkova sticking to the pan (chewy and a little crispy)wooooooooow yummylicious !!!! Happy Cooking :) 
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

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