Palkova Recipe - Thiratipal Recipe

Palkova (Thiratipal) recipe is a delicious festival recipe. It's quite simple, yet time consuming. Here I am giving this recipe with procedure and pictures.

I am happy to share my favorite sweet recipe which includes very few ingredients. Only thing is we  should have patience until milk gets reduced to thick consistency.

This Palkova can be taken as a sweet and also can be included in other sweet preparations. There are so many Indian sweets which can be prepared using this kova. If your using kova as an ingredient for another sweet you can add sugar according to that recipe requirements after it is added to that particular sweet. 

You can take out in whatever consistency you need. I like quite thin consistency. If you are using this for another recipe take out according to that recipe requirement. If your recipe call for condensed milk take out in that condensed milk consistency itself (may be an hour before).

Try to use full fat milk which tastes good and also will condense quickly. For a quantity of 2 ltrs of milk, it takes roughly around 3 hours are more according to the milk consistency and fat content.

Ingredients for Palkova Recipe: Milk – 2 liters Sugar – ½ to 1 cup as per your taste

Method:

• Add milk in a heavy bottomed vessel and allow to condense by stirring then and there by keeping in a medium high flame. If you need it as a condensed milk texture, take out from the flame when it reaches the consistency as shown in the third picture.
  
• When milk starts thickening reduce the flame to medium low and stir it frequently. When the milk is reduced to more than half add sugar and stir frequently.
  
• When the milk starts thickening stir constantly and reduce the flame to low. Care should be taken that milk should not stick to the bottom. (If milk sticks to the bottom it will burn and it will affect the taste and flavor of the sweet so stir constantly)
  

I took out in the consistency as shown in the last picture. If you want thicker consistency keep on stiring in a low flame for some more time. Once cooled, the kova gets a bit solidified. Enjoy the palkova.

Note:

• I don't prefer to add cardamon powder and ghee to the sweet. I will leave it to your preference.
• You can also pack this in a butter paper by adding 1 tbsp to 2 tbsp per pack.