Milk Peda Palkova Milk Fudge
Palkova or Peda
Author: Sangeetha Priya
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
Instructions
How to make Mawa
  1. Try to choose high flame burner and a wide heavy bottom pan / kadai .
  2. 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.
  3. Add the whole milk and keep the flame high.
  4. Always eyeball it , since it foams anytime.
  5. Once it started foaming reduce the flame and with on and off stirring continue to boil.
  6. When the color changes pale yellow and milk thickened a bit, you can increase the flame to high.
  7. Scrape the sides and bottom of the pan to prevent sticking.
  8. Even thickened milk foams so always keep watching.
  9. At one stage the milk evaporates completely and it starts forming grainy textured mawa or milk solid.
  10. For me it took almost 40 minutes to get the grainy texture mawa.
How to make Palkova Milk Peda
  1. If you have homemade or store bought mawa, do follow the below steps.
  2. 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).
  3. When the mawa roll together, Add ghee, sugar and optional cardamom powder.
  4. Enjoy as it is or do watch the video how I packed it for single serve.
  5. For that use two parchment or sheets using that roll them in to rectangle shape.
  6. Freeze them for 15 to 20 minutes then cut in to small squares.
  7. Do wrap them in a single wrapper and serve at room temperature.
  8. Best to stay in room temperature for 6-8  hours, later store in the refrigerator.
  9. 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 :-).
Recipe 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.