How to Make Palakova (Doodh Peda) - Step-by-Step Recipe

 

How to Make Palakova (Doodh Peda) - Step-by-Step Recipe

Hey! here’s a simple guide to making Palakova (also called Doodh Peda or Milk Peda), a traditional South Indian sweet made with milk and sugar. This is the classic stove top method, perfect for 4-6 servings. Prep time: 30-45 minutes.

Ingredients:

Ingredient	Quantity
Full-fat milk	1 liter
Sugar	¾-1 cup (adjust to taste)
Ghee	1-2 teaspoons (optional, for flavor)
Cardamom powder	¼ teaspoon (optional)

Steps:

1. Heat the Milk: Take a wide, heavy-bottomed pan and add 1 teaspoon of ghee (optional) to prevent sticking. Pour in 1 liter of full-fat milk and heat on medium flame. Stir occasionally to avoid burning at the bottom.
2. Reduce the Milk: Once the milk starts boiling, lower the flame and let it simmer. Keep stirring to reduce the milk to about one-third of its original volume (this takes 15-20 minutes). The milk will thicken and turn creamy.
3. Add Sugar: When the milk becomes thick and creamy, add ¾ cup of sugar (adjust to taste). Stir well to dissolve the sugar. The mixture may loosen up due to the sugar, but keep stirring on medium flame.
4. Thicken the Mixture: Continue stirring until the mixture thickens to a halwa-like consistency (about 10-15 minutes). It should pull away from the sides of the pan and form a soft, sticky mass. Add cardamom powder and the remaining ghee (if using) for extra flavor.
5. Cool and Shape: Turn off the heat and transfer the mixture to a plate to cool slightly. Once it’s cool enough to handle, shape it into small balls or flatten them into pedas. Let them cool completely before serving. Store in an airtight container in the fridge for 2-3 days.

Tips:

• Quick Version: For a faster method, use a microwave. Mix milk and sugar, microwave on high for 2-minute intervals (stirring each time), for about 5-10 minutes until thick.
• Variations: Add grated coconut or chopped almonds for extra texture. For a healthier twist, replace sugar with jaggery.
• Troubleshooting: Milk sticking to the pan? Use a wider pan and stir frequently on low heat. Too hard? Add a bit of ghee after turning off the flame.