Paal Kova Recipe:
To try a paal Kova recipe without white sugar has been on my list for a long time. As we don’t consume milk, we had some milk leftover this week and I experimented paal kova recipe with jaggery. Trying this recipe was held back because most people were complaining of milk getting curdled when added to tea or coffee while boiling and I have always used jaggery after bringing the dish to room temperature only. With paal Kova recipe you have to basically cook the sweetener and allow to thicken.
Paal Kova Recipe
However, took some guts this week and experimented paal kova with jaggery and by God’s grace it turned out to be super perfect. Kindly read till the end of the recipe before you begin trying it out. Sorry for not so clear pictures. I was so focussed on not curdling the milk. When I attempt next time I shall add perfect step by step images. I had long back posted my first trial of paal kova here
- Milk-1.5 litres
- Powdered Jaggery-3/4 cup
- Cashews-To garnish
- Cardamom Powder-A pinch
Paal Kova Recipe:
1. In a thick bottomed vessel, add boiled milk.
2. Allow it to simmer in medium to low flame for 20 minutes, with occasional stirring.
3. The entire milk would turn into a thick consistency as shown below.
4. Now add the jaggery, switch to low flame and keep stirring continuously.
5. The entire mass will come out of the vessel as they get thickened.
6.This would take less than five minutes.
7. Yummy paal kova is ready.
The colour depends on the jaggery.
Ensure that the jaggery has no impurities.
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