Palkova - South Indian Milk Sweet

Steps

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1. 1
   Pour 3 liters of full-cream milk into a large, heavy-bottomed pot. Full-cream milk gives the sweet a richer, creamier texture.
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2. 2
   Heat the milk until it comes to a boil. As cream rises to the top, push it to the side of the pot and keep the milk continuously boiling.
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3. 3
   Frequently scrape the bottom and sides of the pot while it simmers so the milk doesn't stick and burn.
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4. 4
   Continue cooking the milk until it reduces to roughly a quarter of its original volume.
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5. 5
   Add the sugar and mix well. Since the reduced milk is already naturally rich and sweet, you don't need much sugar.
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6. 6
   Keep cooking and stirring until the mixture starts to thicken. It may splutter at this stage, so stir carefully and continuously.
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7. 7
   Once the mixture thickens into the characteristic palkova texture, add one teaspoon of ghee and some cardamom powder.
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8. 8
   Mix well — the ghee gives the palkova a beautiful shine. Your rich, creamy, traditional palkova is now ready.
   ▶ ≈1:13
9. 9
   Enjoy it warm, or chill it in the fridge before serving. Made from just milk, every bite is especially rich and delicious.
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