Authentic Palkova Recipe – Traditional Indian Milk Fudge with Cardamom

Last Updated on 2 months by Neha Deshmukh

Authentic Palkova Recipe – Traditional Indian Milk Fudge with Cardamom

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Palkova. This creamy, rich milk fudge is a classic Indian sweet, and honestly, it’s simpler to make than you might think. I remember my grandmother making this during Diwali, and the whole house would smell divine. It’s a little bit of patience, a whole lot of milk, and a touch of cardamom magic! Let’s get started, shall we?

Why You’ll Love This Recipe

Palkova (or Palakova) is a delightful Indian dessert that’s wonderfully comforting. It’s not overly sweet, has a beautiful texture, and the cardamom adds such a lovely fragrance. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delicious Palkova:

• 1 litre Milk (full-fat is best!)
• 0.25 cup Sugar (approximately 50g)
• 2 tablespoons Ghee (approximately 30ml)
• 1 Cardamom (whole, for crushing)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here.

• Milk: Seriously, use full-fat milk. It makes all the difference in achieving that rich, creamy texture. Reduced-fat milk just won’t give you the same result.
• Ghee: Good quality ghee is key. It adds a beautiful flavour and helps create that perfect fudge-like consistency. You can find ghee at most Indian grocery stores, or even make your own!
• Cardamom: Cardamom varieties differ regionally. If you can get your hands on Mysore cardamom, it’s fantastic for Palkova – it’s known for its intense aroma. But any good quality green cardamom will work beautifully. This recipe uses whole cardamom, which you’ll crush yourself for maximum flavour.
• Regional Variations: You might find different versions of Palkova, like the famous Mysore Palkova, which is known for its slightly grainy texture. This recipe aims for a smoother, more fudge-like consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed, non-stick pan, pour in the 1 litre of milk. We want to prevent sticking and burning, so a good pan is essential.
2. Bring the milk to a boil over medium heat. Once it starts boiling, immediately reduce the heat to low and simmer it.
3. Now comes the patience part! Simmer the milk, stirring regularly and scraping the sides and bottom of the pan to prevent it from sticking and burning. A wooden spoon across the pan can help prevent overflow – a little trick my grandmother taught me!
4. Continue simmering for about 45-50 minutes, or until the milk reduces to a thick, semi-solid consistency. It will take time, but trust the process!
5. Add the 0.25 cup of sugar and stir until it’s fully dissolved. The mixture will loosen up a bit as the sugar melts, don’t worry!
6. Mix in the 2 tablespoons of ghee and the crushed cardamom powder. Keep stirring constantly as the mixture thickens again.
7. Continue cooking for another 5-7 minutes, until the palkova starts to leave the sides of the pan and forms a cohesive mass. You’ll know it’s ready when it pulls away cleanly from the pan.
8. Remove from the heat and let it cool completely. It will thicken even further as it cools.
9. Serve warm or chilled – it’s delicious either way!

Expert Tips

Okay, a few things I’ve learned over the years that will help you nail this recipe:

• Preventing Scorching: Seriously, stir, stir, stir! Especially towards the end when the milk is thickening. A heavy-bottomed pan is your best friend here.
• Consistency is Key: The right consistency is crucial. It should be thick enough to hold its shape, but still soft and fudge-like.
• Knowing When It’s Ready: A good test is to take a small portion and let it cool on a plate. If it sets nicely and doesn’t become watery, you’re good to go!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Palkova: You can try using plant-based milk alternatives like soy or almond milk, but the texture might be slightly different. You might need to adjust the cooking time.
• Sugar-Free Palkova: Use a sugar substitute like stevia or erythritol to make a healthier version.
• Spice Level: Add a pinch of saffron strands for a more luxurious flavour and beautiful colour. My friend loves adding a tiny bit of nutmeg too!
• Festival Adaptations: During Diwali, I sometimes add chopped nuts like pistachios and almonds for extra richness and texture.

Serving Suggestions

Palkova is wonderful on its own, but here are a few ideas for serving:

• Serve warm with a sprinkle of chopped nuts.
• Pair it with a cup of masala chai.
• Offer it as part of a larger Indian sweets platter.

Storage Instructions

Leftover Palkova can be stored in an airtight container in the refrigerator for up to 3-4 days. It will firm up even more when chilled.

FAQs

Let’s answer some common questions:

1. What type of milk is best for making palkova?

Full-fat milk is highly recommended. It gives you the richest, creamiest results.

2. How do I prevent the milk from sticking to the bottom of the pan?

Use a heavy-bottomed, non-stick pan and stir frequently, especially as the milk thickens. Scraping the sides and bottom is key!

3. How will I know when the palkova has reached the correct consistency?

It should be thick enough to hold its shape and pull away cleanly from the sides of the pan. A small test on a chilled plate is a good indicator.

4. Can I make palkova ahead of time? If so, how should I store it?

Yes! You can make it a day or two in advance. Store it in an airtight container in the refrigerator.

5. What is the difference between palkova and barfi?

Both are Indian milk-based sweets, but palkova is made by slowly reducing milk until it thickens, while barfi often involves adding ingredients like khoya (dried evaporated milk solids) and is typically more crumbly in texture.

Enjoy making this classic Indian sweet! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!