Milk Halva, also known as Palkova, is a delicious traditional Indian dessert made from milk, sugar, and ghee. Popular in South India, particularly Tamil Nadu, Palkova has a rich, creamy texture and a sweet, indulgent flavor. It’s often prepared during festivals, special occasions, or as a homemade treat to enjoy with family and friends. The process requires patience, as it involves slow cooking the milk to create a dense, pudding-like consistency. Here’s a simple recipe to make this heavenly dessert at home.
Ingredients:
- Full-fat Milk – 1 liter
- Sugar – 1/2 to 3/4 cup (adjust according to sweetness preference)
- Ghee – 2 to 3 tablespoons
- Cardamom Powder – 1/4 teaspoon (optional)
- Cashews and Raisins – for garnishing (optional)
Instructions:
1. Boil the Milk:
- Begin by pouring the full-fat milk into a heavy-bottomed pan.
- Place the pan on medium heat and bring the milk to a boil. Stir the milk occasionally to prevent it from burning at the bottom.
- Once it starts boiling, reduce the heat to low.
2. Reduce the Milk:
- Let the milk simmer on low heat, stirring frequently. This step is crucial because it helps to thicken the milk and reduce its volume. The milk should reduce to about one-third of its original volume.
- Keep scraping off the milk solids that form on the sides of the pan and add them back to the milk. This will give the Palkova its rich texture.
3. Add Sugar:
- When the milk has thickened and reduced, add sugar. Stir continuously until the sugar completely dissolves into the milk mixture.
- Continue to cook the mixture on low heat, stirring occasionally. The milk will begin to turn a golden color as it thickens further.
4. Add Ghee and Cardamom Powder:
- Once the mixture has thickened to a pudding-like consistency, add 2 to 3 tablespoons of ghee. This will enhance the flavor and richness of the dessert.
- Optionally, you can add a pinch of cardamom powder to bring a warm, aromatic fragrance to the dish.
5. Final Cooking:
- Continue to cook the mixture, stirring constantly, until it starts to leave the sides of the pan and forms a thick, fudgy consistency.
- At this point, remove the pan from the heat.
6. Garnish and Serve:
- Transfer the Milk Halva (Palkova) to a serving dish. Garnish with roasted cashews and raisins if desired.
- Allow the Palkova to cool slightly before serving. You can enjoy it warm or at room temperature.
Tips for Perfect Palkova:
- Slow Cooking: The key to a perfect Palkova is slow cooking the milk, so be patient! This helps the milk reduce and concentrate its flavors, resulting in a rich and creamy texture.
- Consistency: The final consistency should be soft and fudgy, not runny. If it’s too thick, you can add a little milk to loosen it up.
- Ghee: Ghee adds a lot of flavor to the dish. You can adjust the amount according to your taste.
- Sweetness: You can adjust the sweetness based on personal preference. If you like it sweeter, add more sugar; for a less sweet version, reduce the sugar.
Variations:
- Saffron: To enhance the flavor and color of the Palkova, you can infuse a few strands of saffron in warm milk and add it to the mixture.
- Nuts and Dry Fruits: You can experiment with different nuts, such as almonds, pistachios, or even dried fruits like figs for added texture and flavor.
Milk Halva (Palkova) is a comforting and delicious dessert that brings a sense of tradition to your table. Its rich, creamy texture and warm, sweet taste make it an irresistible treat for all ages. Enjoy this homemade delight on any special occasion or as a sweet indulgence after a meal!
