How to make Palkova / Kalakand / Milk Fudge at home
Palkova / Kalakand is a sweet that's made only with two ingredients. Milk & sugar.
Palkova/Kalakand (Milk Fudge), is the most popular & traditional Indian dessert dish, prepared by cooking reduced milk(kova) and with sugar and ghee. This famous sweet is one of the easiest recipes made during different festivals & celebrations. Absolutely Delicious.
Ingredients:
Full Cream Milk - 2 litres
Sugar - 150 gms
Cardamom - 1 (optional)
Preparation Method:
It's best to use full-cream milk. It will give you the best result. (You can use Toned milk or any other brand of milk you have).
Pour the milk into a big and thick bottom vessel.
Note:- Using a big vessel will help in saving time and quick results. Pour the milk directly into the Kadai / non-stick pan, considering that you must constantly stir.
Please bring it to a boil, and stir continuously to avoid sticking or burning down in the bottom. Once boiled, switch off the stove.
Once boiled, switch off the stove. Cover with the lid slightly open and rest for 30 minutes. (This will help to form cream/malai)
After 30 mins, switch on the stove and stir continuously. Keep removing all the cream/malai formed on the top sides of the vessel and add it in.
After some time, when the milk gets reduced to half, transfer the milk into a thick Kadai / non-stick pan.
Stir continuously as the milk gets thick.
Once thick enough, add 150 grams of sugar and stir.
As the milk gets thick and well cooked, the colour will change. Turn the flame to medium-low with continuous stirring.
Take care as the thick milk at times splatter and might burn your skin.
Then add 1 - tbsp of ghee and stir nicely for 5 - 10 min.
Once it becomes fully thick, switch off the stove.
That's it. Your Palkova / Kalakand is ready. You can serve this hot in a serving cup.
For Kalakand:-
The same procedure will be followed as "Palkova" to make Kalakand.
It works best if you have a cylindrical vessel for making Kalakand. Coat ghee on the inner layers of the empty vessel.
Once you switch off the stove, pour the Kova into the ghee-coated cylindrical vessel. Press on the top and close with the lid slightly open.
Let it rest for 3 - 4 hours. Later remove and cut into shapes and enjoy.
Hope you enjoyed my recipe and will meet you in the next one.
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