Palkova – Traditional South Indian Milk Sweet

Palkova is a traditional South Indian Milk Sweet also popularly known as Therattipal.

Palkova – Traditional South Indian Milk Sweet

With Krishna Jayanti, Gokulashtami or Janmashtami Festival just around the corner, I am super excited to share the recipe of one of our favourite sweets at home – Palkova.

This traditional South Indian Milk Sweet is made using only 3 ingredients i.e. Milk, Sugar and Ghee.

The recipe that I share today is made using Regular Cow Milk and does not use condensed milk. It also doesn’t contain khoya, mawa or milk powder.

In South India, during Krishna Jayanti, prasadam is made with Lord Krishna’s favourite ingredients such as Milk, Butter, Curd and Poha or Aval.

Many fast and eat only after midnight (Lord Krishna’s birth). Bakshanams or Snacks like Murukku, Thattai and Seedai are also made and offered as prasad.

However, my mom always made Pal Payasam, Sweet Aval, Curd Rice and Neyyappam as prasadam. A big dollop of White Butter was served separately too.

Palkova, Milk Sweet for Krishna Jayanti

About Palkova

  • Palkova is also known as Palgova and Theratipaal.
  • This traditional milk fudge sweet resembles North Indian Kalakand.
  • While only 3 ingredients are used, the cooking process is time consuming.
  • It is made for auspicious occasions like Seemantham (South Indian Bridal Shower), Diwali and also as part of Seer Bakshanam during engagement, marriage etc.
  • Palkova or Theratipaal is specially made for Gokulashtami in South India.

I am sure most South Indians are very fond of Aavin Brand, Grand Sweets or Shree Krishna Sweets Theratipaal. I was no different, until I experienced Palkova at Srivilliputhur.

How to Make Palkova for Gokulashtami

Srivilliputhur and Palkova

Srivilliputtur is located approximately 2 hours drive from Tirunelveli, Tamil Nadu.

And, if you have not tasted Palkova from Srivilliputhur, you are missing something! Try it to believe it and thank me later!

We experienced this delicious dessert some 2 years ago during one of our yearly trips to Tirunelveli. My husband insisted we make a quick stop here on our way from Sankarankovil to try the famous milk sweet.

The Palkova in Srivilliputhur is milky white in colour and soft in texture.

They do not use Dry fruits, saffron strands and cardamom. The distinct aroma, quality and taste of milk make it a unique experience.

Important Tip – For Those planning to visit Srivilliputhur, start at around 2 pm from Tirunelveli. Visit the famous Andal temple that opens at 4 pm. Palkova is sold in shops close to temple.

On the way back, you can visit Sankarankovil, which is open until 9.30 pm.

South Indian Milk Sweet Palkova
Soft, moist, creamy Palkova

How to Make Traditional Palkova with step by step pics

  • Heat a heavy bottom pan (preferably non-stick) and pour half litre milk.
  • Let the milk boil and then simmer on low heat.
  • Using a spoon or spatula, keep stirring the milk.
  • Scrape the sides of the pan at regular intervals.
  • After about 20 odd minutes, the milk will thicken.
  • Continue to stir and scrape the sides until milk has reduced to half the quantity.
  • Move the pan from the heat, add a tbsp of ghee and 2 tbsp sugar.
  • Mix well and place the pan back on heat. Keep stirring the mixture continuously.
  • The milk would now turn into a loose fudge consistency. Continue stirring with a spatula until it develops a slightly grainy texture and loses some moisture.
  • Switch off flame and remove the palkova from the pan onto a plate or bowl immediately.
  • Serve it warm or chilled.
Palkova or Theratipaal Recipe

Palkova – Traditional South Indian Milk Sweet

Palkova is a traditional South Indian Milk Sweet also popularly known as Theratipaal. Made specially for Gokulashtami and auspicious occasions like Seemantham (South Indian Bridal Shower), Diwali and also as part of Seer Bakshanam during engagement, marriage etc.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: South Indian
Keyword: how to make Palkova, Palkova recipe, Palkova recipe without condensed milk, South indian Milk sweet, Theratipaal
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 1 people

Ingredients

  • 1/2 litre Cow Milk Use full fat milk for best results
  • 2 tbsp Sugar I have used Raw Sugar
  • 1 tbsp Ghee or Clarified Butter

Instructions

  • Heat a heavy bottom pan (preferably non-stick) and pour half litre milk.
  • Let the milk boil and then simmer on low heat.
  • Using a spoon or spatula, keep stirring the milk. Scrape the sides of the pan at regular intervals.
  • After about 20 odd minutes, the milk will thicken.
  • Continue to stir and scrape the sides until milk has reduced to half the quantity.
  • Move the pan from the heat, add a tbsp of ghee and 2 tbsp sugar.
  • Mix well and place the pan back on heat. Keep stirring the mixture continuously.
  • The milk would now turn into a loose fudge consistency.
  • Continue stirring with a spatula until it develops a slightly grainy texture and loses some moisture.
  • Switch off flame and remove the palkova from the pan onto a plate or bowl immediately. Serve it warm or chilled.

Notes

  • Using Non Stick pan is ideal. 
  • Use good quality full fat milk for best results. We use Cow Milk at home. 
  • Do not leave the milk unattended. This recipe requires your complete focus and presence in kitchen at all times. 
  • Keep the gas flame on low, it is time consuming but recommended to avoid burning of the milk. 
  • Keep scraping the cream from the sides and incorporate in the milk. Do not allow the cream to accumulate. It may burn and you will have to start the process again as the milk develops burnt taste. 
  • Add more sugar if you like, I have added as per our taste. 
  • You can easily double this recipe and obtain more quantity of palkova. I have made a small batch for the two of us at home. 
  • This measurement yields a small quantity as shown in the picture. 
 

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Vidya Narayan

Views: 1786

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 6 Comments

  1. 5 stars
    I’ve had this sweet dish once and loved it. Didn’t realise that it’s not really difficult to make it. Love the clicks Vidya.

    1. You are right Mayuri, it just requires patience to stand and stir, that’s all. Thank you so much.

  2. Interesting read about this mithai .. one has to be very patient while making this as with most of the traditional Indian sweets.. shortcuts are good and time saving but original is the best.. looks delicious and loved your props for the pic styling!!

    1. I rarely make mithais for the blog as we both have cut down on sugar big time. Occasions and festivals demand traditional recipes with no shortcut. Also, if you observe, such recipes have far less sugar too. Kheer is another example. Doesn’t require a lot of sugar. Thank you Swati.

  3. 5 stars
    I made this first time and perfectly as per ur instructions.. it was amazing.. thanks for explaining in such a simple manner.. 🤗😊

    1. Thank you so much for trying and providing your feedback. Krishna Janmashtami wishes to you and family. Keep visiting this space for many more easy recipes.

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