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

Milk in its creamiest, silkiest, crumbly and compact form-the palgova is divine enough to tempt everyone to fall in love for it. There is no mystery behind the Palgova / Palkova – you can break it down to just two simple ingredients –milk and sugar. But the alchemy of the two creates a compelling, grainy, but this process it time consuming and also too much work to your hands.

Srivilliputhur became associated with the Palgova / Palkova as the town is a principal place for milk production in Tamil Nadu. The milk revolution is said to have sparked off the large-scale production of palgova / PalKova in the town, which was originally made with the surplus milk.

Traditional preparation of palkova is an endeavor of patience. Milk, freshly churned from dairy farms around the town, is boiled over firewood stoves, which are fed with cashew nut shells. The milk is simmered for over an hour, with caution taken to ensure it does not scorch the bottom of the pan. As it begins to solidify, sugar is added and stirred, till the sweet reaches a semi-solid state.

But today i am going to show you how to make this mouthwatering dessert in just less than 10 minutes with simple ingredients

Instant Palkova | Palgova | Therattipal | Indian Milk Sweet |Milk Fudge | Kalakand recipe |Tasty & Easy Kalakand Recipe | Milk Sweet in Less Than 10 minutes |Under 10 minutes sweet recipe |பால்கோவா

Celebrate this Dussehra 2020 with our simple, and delicious instant palkova