How to make Palkova / Kalakand / Traditional Milk Fudge at home

Palkova/Kalakand (Milk Fudge) This traditional dessert is rich, creamy, and incredibly delicious, making it a favourite during festivals, special occasions, and celebrations.

Prepared by slowly cooking and reducing milk into kova (khoya) and sweetening it with sugar and ghee, Palkova is one of the simplest yet most satisfying Indian sweets you can make at home. With patience and continuous stirring, you can easily recreate this authentic sweet in your own kitchen.

Ingredients:

• Full Cream Milk - 2 litres

• Sugar - 150 gms

• Cardamom - 1 (optional)

Preparation Method:

It is best to use full-cream milk, as it gives the richest taste and best texture. However, you may also use toned milk or any other milk brand you have at home.

Pour the milk into a large, thick-bottomed vessel.

Note: Using a big vessel helps the milk boil faster and saves time. You can pour the milk directly into a kadai or non-stick pan, but make sure to stir continuously throughout the process.

Bring the milk to a boil, stirring continuously to prevent it from sticking or burning at the bottom.

Once the milk comes to a boil, switch off the stove. Cover the vessel with the lid slightly open and let it rest for 30 minutes. This resting period helps the cream (malai) to form on the surface.

After 30 minutes, switch the stove back on and start stirring continuously. Keep removing all the cream formed on the top and sides of the vessel and mix it back into the milk.

As the milk reduces to about half its original quantity, transfer it into a thick kadai or non-stick pan.

Continue stirring constantly as the milk thickens.

Once the milk becomes thick, add 150 grams of sugar and stir well.

As the mixture continues to cook and thicken, you will notice a change in colour, indicating that it is cooking properly.

Lower the flame to medium-low and keep stirring continuously.

Add 1 tablespoon of ghee and stir well for 5–10 minutes.

Once the mixture becomes fully thick and reaches a fudge-like consistency, switch off the stove.

That’s it! Your homemade Palkova is ready.

How to Make Kalakand Using the Same Method

The same procedure followed for Palkova can be used to prepare Kalakand.

For best results, use a cylindrical vessel for setting the Kalakand.

Press the top gently and cover with the lid slightly open.

Let it rest undisturbed for 3–4 hours.

I hope you enjoyed this simple and authentic Palkova / Kalakand recipe and will try it at home. It’s a timeless dessert that brings comfort, tradition, and sweetness to every celebration.

Final Thoughts

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"Yaan Petra Inbam Peruga Ivvaiyagam''

(Let's the World get the same Bliss that I got from our lord)

Tirumular

Caution: Thickened milk may splatter while cooking, so stir carefully to avoid burns.

You can serve it hot in a serving cup and enjoy its rich, creamy taste.

Grease the inner sides of the empty vessel with ghee.

Once the stove is switched off, pour the prepared kova into the greased cylindrical vessel.

After setting, remove the Kalakand, cut it into desired shapes, and enjoy this traditional Indian milk sweet.

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