Palgova | Palkova | Therattipal
Palgova | Palkova | Therattipal | instant therattipal recipe | milk halwa | halwa recipe milk sweet pudding | microwave recipes | palgova recipe | palkova recipe | dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indian sweet recipe | traditional indian sweets | North Indian sweet | best indian sweets with step-by-step pictures and video recipe. Check out the microwave palgova recipe. If you like the video pls SUBSCRIBE to my channel.
What is Palgova / Therattipal?
Palgova is a traditional South Indian sweet made by simmering whole milk until it thickens into a creamy, halwa‑like consistency. It is mildly caramelized and naturally rich due to milk solids.
Palgova—also known as Palkova, Therattipal, or Milk Halwa—is one of the most beloved Indian milk‑based sweets. Made by slowly reducing whole‑fat milk until it turns thick, creamy, and caramelized, this classic South Indian dessert is a festival favorite, especially during Diwali/Deepavali. With just two ingredients—milk and a sweetener—you can create a rich, melt‑in‑the‑mouth treat that tastes nostalgic and comforting.
Whether you prefer the traditional stovetop method or the quick Microwave palgova., this recipe delivers the same irresistible flavor. Perfect for festive celebrations, prasadam, or a simple sweet craving at home.
Is Palgova the same as Milk Halwa?
Yes. Milk halwa, palkova, palgova, and therattipal all refer to similar milk‑based sweets prepared by reducing milk.
How long does it take to make traditional Palgova?
The stovetop version takes around 25–35 minutes, depending on the quantity of milk and heat level.
Can I make Palgova instantly?
Yes! The microwave palgova method is super quick and perfect for busy days. It uses condensed milk and curd or ghee to achieve the same texture in minutes.
Can I use jaggery instead of sugar?
Absolutely. Jaggery gives a deeper color and earthy flavor. You can also mix jaggery + sugar for a balanced taste.
Why does my milk overflow while boiling?
Milk rises quickly when heated. Use a wide heavy‑bottomed pan, stir often, and keep a spoon or small cup inside the pot to prevent overflow.
How do I know Palgova is ready?
When the mixture thickens, leaves the sides of the pan, and drops off the spoon in a mass without sticking, it’s done.
How to store Palgova?
Store in an airtight container in the refrigerator for 2–3 days. Warm slightly before serving.
Can I use low‑fat milk?
Whole‑fat milk gives the best texture. Low‑fat milk will take longer and yield less.
Ingredients
- Whole fat milk - 3 cups
- Jagger - 3 tbsp presses
- Sugar - 3 tbsp
Instructions
- In a wide heavy bottomed pan add milk and let it boil
- 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
- Stir the milk evenly and make sure it is burnt and keep doing it everytime the milk starts boiling
- At one stage milk reduce to 1/3 quantity and become like a cream
- Add the jaggery and sugar around that time and keep stirring
- Simmer a bit and cook till the sugar melts well and therattipal becomes a mass and drops from the spoon freely. Switch off
Video
Notes
- If you are using jaggery, 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
- Palgova 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
Ingredients:
Whole fat milk – 3 cups
Jaggery – 2 tbsp, pressed
Sugar – 3 tbsp
How to make traditional Therattipal with step by step pictures:
- In a wide heavy bottomed pan add milk and let it boil
- 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)
- Stir the milk evenly and make sure it is not burnt, and keep doing it everytime the milk starts boiling
- At one stage milk reduces to 1/3 quantity and becomes like a cream
- Add the jaggery and sugar around that time and keep stirring
- Simmer a bit and cook till the sugar melts well and therattipal becomes a mass and drops from the spoon freely. Switch off
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