Paal Kova / Sweet Milk Kova / PalKova

Paal Kova is a popular and traditional South Indian sweet. The best place to get the authentic Paal Kova is from Alwarthirunagari. The process of making is simple, but it is a time consuming recipe. The taste is worth spending so much time.. I would suggest to use a heavy bottom pan, so that the milk does not get burnt at the bottom. U can leave the milk in simmer, stirring it in intervals. When I make Paal Kova, I plan it such a way that am in the kitchen (cooking something else too) so that u need to spend your time only making this. U can try this 10 Min Palkova if u cannot spend much time.

Now coming to the recipe…

Paal Kova Ingredients:

• Milk – 2 1/2 litres
• Curd / Yogurt – 2 tbsp
• Sugar – 1 cup

Method:

• Take a heavy bottom vessel and boil the milk. Once it starts boiling, reduce the flame to low-medium and keep stirring in intervals. Make sure not to burn at the bottom of the vessel. Keep scraping the sides from time to time.

• After close to 2 hrs it  would have reduced. At this stage add sugar. Keep stirring. It will start to thicken and change color. At this stage add yogurt ( Pls follow measurements as given above)

• After adding curd, it will start to curdle.  Keep stirring in low-medium flame. The excess whey water should evaporate.

• Keep stirring until it solidifies and starts to leave the sides of the vessel.

Yummy and authentic Paal Kova is ready. Enjoy it for Diwali with your family & friends.

Tips:

1. Full fat milk is preferable as it will take less time to thicken/condense.
2. Curd is used to get that granulated texture. Do not exceed the amount of curd/yogurt as mentioned above, else u will get a sour taste.
3. Just in case u burn the bottom of the vessel, do not scrape it. Change the contents to a different vessel immediately else the burnt smell will spoil the whole sweet.

– By Sundari Nathan