Palkova recipe | Therattipal for Krishnajayanthi – Stove top version of therattipal recipe- Traditional method – with step by step instructions.

Thiratipaal | Palkova is a must-one we make at home for Janmashtami . My mil makes palkova and my mom makes basundi. Both are experts in their own way in making this palkova. I tried microwave version of therattipal long back and posted the recipe too. My mil makes with cow’s milk and she always tells that it will give a perfect taste and color to the palkova.

 

Palkova - 1

 

     Full cream Milk   1 litre      Sugar       3 tblsp      Yogurt      1 tsp            Cardamom powder   A pinch(Optional)

Thiratipaal - 2

Method:

  • In a heavy bottomed pan add the milk and start boiling this.
  • Place a very small plate into this, this is to avoid the milk getting burnt and overflowing.
  • Continuously stir in the milk Though we place the small plate, stir continuously to avoid getting burnt.
  • Put in a small flame.
milk - 3 milk-boiling - 4
  • Let this boil till it becomes a semi-thick gravy. Now the color of the milk will be slightly different.
  • Add sugar to this.
after 30 minutes - 5 add-sugar - 6
  • After adding sugar, the mixture will loosen slightly. ¬†Boil this for a few more minutes.
  • The mixture becomes thick, add the yogurt to this and mix well. Let this be in flame for just 2 minutes, to get a grainy texture. Scrap out the edges.
add yogurt - 7 palkova - 8
  • Palkova is ready for neivedhyam.
Palkova - theratipaal - 9

Notes:

  1. Adding yogurt is to get a grainy texture. So add in the last and switch off the flame in 2 minutes.
  2. Do not add more curd, will give a sour taste to the sweet.
  3. You can take this out in a semi-consistent state if you want basundi.
  4. Adding cardamom powder is optional as I always feel, it will suppress the original taste of the palkova.