Nothing can beat the taste of authentic Palkova Milk Peda made using regular milk. Its a time consuming work but its worth the effort. Paalkova is very popular in my nearby place Perundurai, Erode. Whenever my parents pass by they never failed to purchase Paalkova for us. Now it turned to be my kids favorite too and my younger one likes their Kulfi as well :-). During my childhood I remember each packet sold for 3 rupees with the seal of the price over the packet (it was more than enough at that age).
Now they have stacked 20-25 pieces in a single packet for Rs 250 (i don’t remember the exact price and pieces) but always relishing its taste (luckily got a picture from my phone archive and here it is)… After I moved to Chennai my obsession o Peda continued. There I buy Srivilliputhur Palkova in a single huge plastic box, it’s mild sweetness, grainy texture just melts in mouth. What else you need to enjoy a good movie? When Chithi (mom’s sister) gave several packets for me to take to US during summer vacation, I kept in the fridge and at the last moment I forgot to pack in my luggage . 
Oh no, felt so bad for my negligence and Amma / Mom keeps on telling about that, So to convince her and make kids happy, I made it at home for this Diwali. I am yet to show this pictures to my mom, hopefully today I will share it to her 🙂 . Also whatever I make I have an obsession of sharing with friends and neighbors. So this post covers how I have packed for them ie single serve party potluck packing idea. Also as promised in my Mawa / Khoya recipe , Half of the mawa I took for Punjabi milk sweet Dodha Burfi with the remaining half I have made this Srivilliputhur Paalkova . If you are looking for the easiest way to make Palkova and Peda Sweets using milk powder / mawa combos do check my other Palkova / Peda recipes HERE.
Palkova Milk Peda Ingredients
Milk – 1.5 Liter (have to cook until it reaches mawa consistency or take 175 grams of store bought khoya/mawa)
Ghee – 3 Tbsp
Sugar – 1/2 Cup or More
Cardamom Powder – 1/4 tsp (Optional)
Yields – 300 grams of Palkova Milk Peda
How to make Mawa
- Try to choose high flame burner and a wide heavy bottom pan / kadai .
- Grease the pan with oil or ghee (you can do it a several hours prior to boiling the milk), this helps to prevent mawa sticking in the pan.
- Add the whole milk and keep the flame high.
- Always eyeball it , since it foams anytime.
- Once it started foaming reduce the flame and with on and off stirring continue to boil.
- When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.
- Scrape the sides and bottom of the pan to prevent sticking.
- Even thickened milk foams so always keep watching.
- At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.
- For me it took almost 40 minutes to get the grainy texture mawa.
How to make Palkova Milk Peda
- If you have homemade or store bought mawa, do follow the below steps.
- And if your mawa is the dried one do add 3 tbsp milk or condensed milk to it and boil to get soft and moisture texture (refer notes).
- When the mawa roll together, Add ghee, sugar and optional cardamom powder.
- Enjoy as it is or do watch the video how I packed it for single serve.
- For that use two parchment or sheets using that roll them in to rectangle shape.
- Freeze them for 15 to 20 minutes then cut in to small squares.
- Do wrap them in a single wrapper and serve at room temperature.
- Best to stay in room temperature for 6-8 hours, later store in the refrigerator.
- You can shape as you like, for sharing with friends and to attract my kids, I have frozen (for non stick easy access) the rolled palkova for a while and then cut it in to squares and packed :-).
Video Tutorial
Notes
- Unlike the fresh mawa / khoya, the store buy powder versions gives Palkova / Peda a different texture and taste.
- It turns soft when it stays for a while at room temperature.
- Also you can use any cookie cutter to make cute shapes as shown in Strawberry Palkova.
- I chose this to be precise on authentic feel.
Recipe Card
- Milk - 1.5 Liter have to cook until it reaches mawa consistency or take 175 grams of store bought khoya/mawa
- Ghee - 3 Tbsp
- Sugar - 1/2 Cup or More
- Cardamom Powder - 1/4 tsp Optional
-
Try to choose high flame burner and a wide heavy bottom pan / kadai .
-
Grease the pan with oil or ghee (you can do it a several hours prior to boiling the milk), this helps to prevent mawa sticking in the pan.
-
Add the whole milk and keep the flame high.
-
Always eyeball it , since it foams anytime.
-
Once it started foaming reduce the flame and with on and off stirring continue to boil.
-
When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.
-
Scrape the sides and bottom of the pan to prevent sticking.
-
Even thickened milk foams so always keep watching.
-
At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.
-
For me it took almost 40 minutes to get the grainy texture mawa.
-
If you have homemade or store bought mawa, do follow the below steps.
-
If your mawa is the dried one do add 3 tbsp milk or condensed milk to it and boil to get soft and moisture texture (refer notes).
-
When the mawa roll together, Add ghee, sugar and optional cardamom powder.
-
Enjoy as it is or do watch the video how I packed it for single serve.
-
For that use two parchment or sheets using that roll them in to rectangle shape.
-
Freeze them for 15 to 20 minutes then cut in to small squares.
-
Do wrap them in a single wrapper and serve at room temperature.
-
Best to stay in room temperature for 6-8 hours, later store in the refrigerator.
-
You can shape as you like, for sharing with friends and to attract my kids, I have frozen (for non stick easy access) the rolled palkova for a while and then cut it in to squares and packed :-).
Unlike the fresh mawa / khoya, the store buy powder versions gives Palkova / Peda a different texture and taste.
It turns soft when it stays for a while at room temperature.
Also you can use any cookie cutter to make cute shapes as shown in Strawberry Palkova.
I chose this to be precise on authentic feel.
Also before winding up, these were my Diwali snacks I made it for family and friends..I have all the recipes in blog except Seepu Murukku. Hope to make it soon.
Sweets –>
? Gulab Jamun
? Kaju Katli
? Dodha Burfi
? Fluffy Adhirasam
? Motichoor Ladoo
? Doodh Peda
? Apple Halwa
? Badaam Pista Roll
? Jhangri or Imarti and Mini Jhangri
? Namma Palkova 🙂
? Sugar Cookies (recipe later)
Savories –>
? Thengaai Paal Murukku
? Sona Masoori Rice Murukku / Chakralu
? Thenkuzhal Murukku
? Butter Murukku
? Seepu Murukku (recipe later)
? Kara Boondi Mixture and
? Pottukadalai Murukku
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