Palkova or (Mango) Palgova is a delicious traditional South Indian sweet that is easy to prepare with just a few ingredients. It has a gummy texture, the consistency of cooked oats, and so rich in taste. Mango Palkova is no different from the original version other than the addition of mango pulp elevates the flavors and sweetness to the dish. The uniqueness of this dessert is that it can be stored for up-to 2 weeks without spoiling. Can be stored longer in fridge, but you will never have to, because it’s gone pretty soon 😉
Typically Palgova is prepared with full fat milk and palm sugar (Panai vellam). This combination is not only healthy but also has a rich taste. The city of Srivilliputhur is famous for two things – Palkova and Andal Temple. It was in the 70s that Srivilliputtur became famous for its palgova, because of the white revolution.
Get the following Ingredients before starting the cooking process:
Whole milk – Main ingredient for this dish. Whole milk yields more quantity compared to 25 or lower fat milk
Sugar: I used unrefined sugar.
Mango pulp: I squeezed fresh pulp from Alfanzo mango. Alternatively, canned mango pulp can be used
Green cardamom: Crush green cardamon to fine powder. It has a strong flavor so adjust to taste.
Saffron: The spice from flower called crocus sativus—commonly known as the “saffron crocus.” Used mainly for flavor and as coloring agent in food. It’s completely optional.
How to avoid milk from burning?
It is important to cook milk on low to medium flame and stir continuously to prevent milk from burning. You have to be careful nrush or increase flame especially when the milk starts to curdle.
Can this be made without Mango?
Traditionally palkova is prepared with just milk and sugar. So mango pulp can be skipped. However for simple flavors, cardamom or saffron can be added. Part almond milk and regular milk can be added to get badam flavor as well.
- 2 cups whole milk
- 6 tbs Sugar
- 1/2 cup cup Mango pulp
- 2-3 nos green cardamom
- Saffron 1/2 pinch
- Add milk to a heavy bottom pan and simmer till it is reduced to half the quantity. make sure to simmer it in low flame to avoid burning
- Once it is reduced to half the quantity add in the sugar and simmer it in low flame until the sugar is dissolved in the milk.
- Now add the powdered cardamom and mango pulp and keep stirring it .
- The milk will start to curdle within few mins of adding the mango pulp separating from the think water from the milk.
- Keep stirring it in low flame until all the water completely evaporates.
- Once the liquid completely evaporates, the milk curdle will come together.
Need a quick fix for that sweet tooth or that afternoon craving? Try this paalkova. If you do Give me a shout out and share pictures with the hashtag #amomscookbook. Drop a comment and rate the recipe also don’t forget to follow me on Facebook, Pinterest and Instagram for more such recipes and food photography.