Milk Khoa, otherwise called as Paal kova in Tamilnadu. In traditional milk kova recipe, regular sugar is used. But, I used Organic Sugar and followed the traditional method of preparing milk kova.
This is my all time favourite in my childhood days. My mother prepares this often, even though it is time-consuming in preparation.
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| MILK KOVA, using Organic Sugar |
INGREDIENTS:-
Milk - 1000 ml
Organic Sugar - 100 gms
Ghee - 2 tsp (optional)
Elachi powder - 1/4 tsp
METHOD:-
Heat a thick bottomed kadai with Milk. I used Non-stick tawa to prepare. It will be easy to scrap the sides, if we use a non-stick kadai or tawa.
Stir continuously to avoid burnt at the bottom. Allow the milk to boil, then keep it in sim flame. The milk should reduce to half of the quantity and it thickens.
Stir the milk for every 10 minutes, scrape the sides and mix well.
It took me nearly 1 and a half an hour to prepare this recipe.
Once the milk starts to thickens, add the organic sugar to it and mix well.
Now keep it in high flame and stir continuously, till it doesn't stick to the sides of the kadai. Add ghee and elachi powder at this stage.
Heat a thick bottomed kadai with Milk. I used Non-stick tawa to prepare. It will be easy to scrap the sides, if we use a non-stick kadai or tawa.
Stir continuously to avoid burnt at the bottom. Allow the milk to boil, then keep it in sim flame. The milk should reduce to half of the quantity and it thickens.
Stir the milk for every 10 minutes, scrape the sides and mix well.
It took me nearly 1 and a half an hour to prepare this recipe.
Once the milk starts to thickens, add the organic sugar to it and mix well.
Now keep it in high flame and stir continuously, till it doesn't stick to the sides of the kadai. Add ghee and elachi powder at this stage.
Grease a bowl with ghee and transfer the contents. Delicious Traditional Milk Ka is ready to serve.
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