Pala Kova or Milk Cake is a very delicious creamy sweet recipe. This simple and delicious sweet is made by boiling whole/full cream milk on medium flame, reducing it to a creamy consistency, and adding sugar. Optionally we can Almond and Pista toppings to further elevate this sweet.
I recently made this yummy sweet on Diwali. It turned out to be perfect, all my friends and neighbors liked it a lot. This simple and humble sweet will give many exotic sweets to run for their money.
Today I am sharing you pala kova recipe with step by step instructions along with photos. Please try and let me know how it turned up!
Tip: Please keep stirring milk constantly for making perfect pala kova.
If you like sweets (btw I am a big fan of all sweets) ..please try out the below sweet recipes
- Soft Gulab Jamun using Instant Mix
- Pesarapappu Payasam | Moong dal Kheer
- Chikki | Peanut Bar | Groundnut Bar
- Senagapappu Saggubhiyam Payasam Recipe
Pala Kova or Milk Cake
- 2 litres Full cream milk
- 250 gms Sugar
- 1 tsp Cardamom Powder (optional)
- 1 tbsp Ghee
- 1 tbsp Lemon juice
- Take full cream milk in a thick bottomed vessel and heat it in a medium high flame. Keep stirring the milk so that milk will not stick to the bottom of the pan.
- When the milk starts boiling, reduce the flame to medium low and keep on stirring.
- When the milk starts reducing, add a tbsp of lemon juice to slightly curdle the milk. I like to curdle the milk as the kova gets the nice texture.
- Keep on stirring the milk for every 2 mins. You can check the texture, as milk gets thickens and starts granulating.
- When the milk gets reduced to half and thickens start adding sugar in batches.
- I have added sugar in two batches. Keep stirring the milk continuously as there are more chances to stick on to the pan and burns.
- Sugar starts melting and bubbles up, so stir the milk carefully with out burning your hands.
- Add a tsp of cardamon powder and mix well. Adding cardamon powder is optional. You can skip this step of you don't like to add cardamom in kova.
- When milk about to start separating from the pan, add a tbsp of ghee and mix well.
- After stirring and stirring for an hour and more, finally milk gets thickened and forms a granulated, creamy mixture which is known as Kova and seperates from the edges of the pan.
- Take a vessel and grease it with ghee. Here I have used bread pan. you can use any of the vessel.
- Pour the kova mixture to the bread pan, level it.
- Seal the top with the aluminum foil.
- Also wrap it in a kitchen napkin or a towel at room temperature. You can also keep the bread pan in ice cold water.
- Flip it over a plate and kova is nicely comes out of the pan.
- Cut the kova into bitable pieces.
- Garnish with Badam and Pistachio flakes. Serve warm or cold.