Pala Kova or Milk Cake

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 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 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

Pala Kova or Milk Cake

Course Sweet
Cuisine South Indian
Cook Time 2 hours
1 hour
Total Time 2 hours

Ingredients

  • 2 litres Full cream milk
  • 250 gms Sugar
  • 1 tbsp Lemon juice
  • 1 tsp Cardamom Powder (optional)
  • 1 tbsp Ghee

Instructions

  • 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.
    Milk Kova
  • When the milk starts boiling, reduce the flame to medium low and keep on stirring.
    Milk Kova
  • 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.
    Milk Kova
  • Keep on stirring the milk for every 2 mins. You can check the texture, as milk gets thickens and starts granulating. 
    Milk Kova
  • When the milk gets reduced to half and thickens start adding sugar in batches.
    Milk Kova
  • 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. 
    Milk Kova
  • Sugar starts melting and bubbles up, so stir the milk carefully with out burning your hands.
    Milk Kova
  • 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.
    Milk Kova
  • When milk about to start separating from the pan, add a tbsp of ghee and mix well.
    Milk Kova
  • 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.
    Milk Kova
  • Take a vessel and grease it with ghee. Here I have used bread pan. you can use any of the vessel.
    Milk Kova
  • Pour the kova mixture to the bread pan, level it.
    Milk Kova
  • Seal the top with the aluminum foil.
    Milk Kova
  • Also wrap it in a kitchen napkin or a towel at room temperature. You can also keep the bread pan in ice cold water.
    Milk Kova
  • Flip it over a plate and kova is nicely comes out of the pan.
    Milk Kova
  • Cut the kova into bitable pieces.
    Milk Kova
  • Garnish with Badam and Pistachio flakes. Serve warm or cold.
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