Recipe type: Sweet
Cuisine: Indian
  • Whole fat milk - 3 cups
  • Jagger - 3 tbsp, presses
  • Sugar - 3 tbsp
  1. In a wide heavy bottomed pan add milk and let it boil
  2. Once it starts boiling increase the flame to high and keep stirring (If you are using stainless /iron pan place a spoon or small cup to reduce the milk from over flowing. Since I used non stick I kept stirring
  3. Stir the milk evenly and make sure it is burnt and keep doing it everytime the milk starts boiling
  4. At one stage milk reduce to ⅓ quantity and become like a cream
  5. Add the jaggery and sugar around that time and keep stirring
  6. Simmer a bit and cook till the sugar melts well and therattipal becomes a mass and drops from the spoon freely. Switch off
Add jaggery after milk becomes thick like cream else it will curdle
Cardamom powder/saffron /rose water or other flavoring can be added to palgova
Palgova stays good in room temperature for 2-3 days
Palkova can be cooked in low flame for hours. High flames make the process quick and gives proper therittipal texture
Keep an eye the milk and make sure you stir evening your avoid milk from over flowing or getting burnt
Add the preferred sweetner for milkgova
Recipe by Traditionally Modern Food at