Srikakulam Pala Kova

Name: Srikakulam Pala Kova
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: Andhra
Ingredients: 2 l Full fat milk; 200 g Sugar; 2 tbsp Ghee; 0.5 tsp cardamom powder; 1 pinch saffron strands; 2 tbsp chopped pistachios; 0.25 tsp citric acid or lemon juice

A slow-reduced milk sweet from Srikakulam, patiently stirred over low heat until it thickens into a grainy, caramel-tinged fudge cut into diamonds.

🇮🇳India· Andhra Pradesh

Prep: 10 min
Cook: 90 min
Total: 100 min
Servings: 10
Difficulty: Medium
Calories: 220 kcal

Ingredients

0 of 7 gathered

Servings

2 l Full fat milk — preferably fresh, unhomogenised
200 g Sugar — adjust to taste
2 tbsp Ghee — for greasing and richness
½ tsp cardamom powder
1 pinch saffron strands — soaked in warm milk, optional
2 tbsp chopped pistachios — for garnish
¼ tsp citric acid or lemon juice — to help thicken and slightly caramelise

Equipment

•Heavy-bottomed kadai
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 11 g
carbs: 24 g
fibre: 0 g
protein: 6 g
calories: 220 kcal

Instructions

1
Pour the milk into a heavy-bottomed kadai (deep Indian pan). Bring it to a boil over medium heat.
2
Turn the heat to low and simmer. Stir often, scrape the sides, and mix the cream back into the milk.
3
Keep cooking the milk for 60-75 minutes. Stir until it thickens into a soft, grainy mass.
4
Add the sugar and keep stirring. The mixture will become slightly runny, then thicken again as it cooks.
5
Stir in a few drops of lemon juice if using. Keep stirring constantly so the mixture does not stick.
6
Add the ghee (clarified butter), cardamom powder and saffron milk. Mix everything thoroughly.
7
Cook until the mixture leaves the sides of the kadai. It should form a pale golden-brown, thick fudge-like mass.
8
Pour onto a greased plate. Spread it out evenly to about 1.5 cm thickness.
9
Scatter chopped pistachios over the top. Let it cool down completely.
10
Once it is fully set, cut into diamond or square pieces and serve.

Chef's tips

Use a heavy-bottomed pan and stir constantly near the end to prevent burning. Be patient, as rushing with high heat will scorch the milk rather than thicken it evenly.