Milk Khoya | Palakova | How to make Palakova Recipe

Milk Khoya, also known as Palakova, is a traditional sweet dish made by reducing whole milk until it thickens and forms a solid, granular consistency. It is commonly used as a key ingredient in many Indian sweets and desserts such as Gulab Jamun, Ras Malai, Jalebi, and others. It is also known as mawa in northern India. Here is a simple recipe for making Milk Khoya or Palakova:

Ingredients:

• 1 liter whole milk
• 1/4 cup sugar (optional)

Instructions:

1. In a heavy bottom pan, pour the milk and bring it to a boil on medium flame.
2. Keep stirring the milk at regular intervals to prevent the milk from sticking to the bottom of the pan.
3. As the milk starts to boil, reduce the flame to low and continue to stir the milk.
4. Keep cooking the milk until it starts to thicken and the color changes to a light brown. This process will take around 30-40 minutes.
5. Keep stirring the milk until it starts to form a solid mass and the consistency becomes granular.
6. Once the milk has thickened, add sugar if desired and stir it well, cook it for 2-3 minutes.
7. Take the khoya out of the pan and let it cool down.
8. Once cooled, knead it well to make a smooth dough.
9. Store the khoya in an airtight container and refrigerate it for up to a week.

Tips:

• Make sure to use a heavy-bottomed pan to cook the milk as it will prevent the milk from sticking to the bottom and burning.
• Keep stirring the milk at regular intervals to prevent it from sticking to the bottom and burning.
• Keep the flame low-medium throughout the process to prevent the milk from burning.
• If you want to make dry khoya, cook it until all the moisture