Therattipal recipe | Palkova | Srivilliputhur Palkova

ABOUT

Therattipal which is popularly referred as Palkova is a famous Indian dessert, popular in South of India especially in Tamil Nadu. Pal Kova means ‘pal’ refers to milk in Tamil and ‘Kova’ means the reduced version of milk (basically cream). Meanwhile Therattipal also means the same ”Theratti’ means (condensed) and ‘pal’ is again milk. Basically both are made with milk and sugar.

For instant version we use condensed milk too. Seems simple right?? However you need patience to get perfection!!! Palkova is popular in towns of Srivilliputhur, Tamil Nadu, where the fresh cow’s milk is obtained directly from owners without adulteration and after proper quality check. That is why Srivilliputhur Palkova is just amazing and melts in your mouth. So this recipe is made with utmost perfection and trust me it just Melts in your Mouth!! 🙂

As a child , my mom used to make this, most of the times and is, one of my favorites!. This can be done for any festivals like Diwali, Krishna jayanthi, etc., but sometimes no occasion is required to make this :D. Just a pleasure to enjoy therattipal/palkova. There are many ways of doing it. Let me share with you the expert recipe which is fool proof and just perfect.

INGREDIENTS

Milk

Full fat fresh milk should be used. Don’t use skimmed milk, it yields very less quantity as the fat content will be very less. Milk should be boiled at very low temperature and cooked further till the process ends. This requires constant stirring of milk to avoid burning or it sticking to bottom.

The malai/paal adai that you get as your reduce your milk is the real taste. When the milk reduces, sticks to the sides and bottom, so it has to be scrapped frequently

Sugar

Normal store bought sugar is used. You can replace it by jaggery or country sugar for an alternative. Adding sugar at the right time gives you the perfect color to the Palkova. If you add it too early, the sugar dissolve and you will end up getting slightly yellowish Palkova.

QUICK TIPS AND NOTES

1. Always use heavy bottom and wide pan for milk sweets, this ensures that the bottom isn’t burned and gives you an equal distribution of heat from the flame
2. Use only high fat milk for creamy texture. Don’t add water while boiling, maintain the thickness of milk. Also use fresh milk for better results.
3. Milk should be in room temperature while boiling , this avoids curdling of milk. Don’t pour milk directly from your fridge 😀
4. Sugar should be added only after the milk turns creamy and reduced more than half. This gives you the white color to the dish, else slight change in color may be visible.
5. Stir! Stir! Stir! the mantra of this dish. Keep the flame low and keep stirring till it gets reduced. Don’t forget to scrape the sides 🙂
6. If you keep making it thick, it becomes chewy and hard when it cools. This is where you should concentrate. Switch off the flame once it is creamy but still slightly loose. So that when it cools down, it attains the correct consistency.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. In a Heavy bottomed pan, add 1 litre of full fat raw milk.
   
2. Let the milk boil and rise up
   
3. Start stirring and scrap the sides and bottom till it reduces to creamy texture and is 3/4th quantity.
   
4. Now add the sugar (250g) to the milk and start stirring until it dissolves.
   
   
5. Let it become little loose in consistency
   
   
6. Keep mixing in low flame till it separates from pan and is completely creamy.
   
   
7. Serve it either hot or at room temperature . Happy Eating!!! 🙂
   

STORAGE

Since the recipe has milk as the major ingredient , it can be kept to a maximum of 4-5 days in room temperature. Store it in fridge for up to a week. But fresh Palkova tastes better. Try to consume within a week.