Palakova - Doodh Peda
Cream – 250gms
Sugar – 200gms
Milk – 1.5 Litres
Take big pan so that the milk will not spill out when we boil the milk in the pan. In the pan, add cream and milk and keep the pan on the stove and start heating it on high flame with continuous stirring. In the process of making palakova (doodh peda) it is required to stir the mixture continuously to get thick mixture. Now, after 15 minutes, milk becomes thicker just like cream, but continue stirring the mixture. Now, after 15 more minutes, what we observe is the moisture in the milk will be reduced becoming the mixture much more thick. Here, add required amount of sugar as per the paste (mixture).
Now, make the flame low and continue stirring. Now, sugar gets melted and the mixture become somewhat liquid like. Now continue cooking or heating the mixture on low flame with stirring till the liquid-like mixture becomes thick like paste. Cooking on high flame at this stage, makes the mixture burnt, so cook on low flame. Bubbles indicate the presence of moisture in the milk mixture, so heat the mixture until no more bubbles appear in the mixture.
After bubbles disappear during cooking, cool the mixture and palakova is ready to serve. To get kova into desired shapes, cool the mixture for some time or keep it in refrigerator and after cooling, kova thickens on cooling. Now, take some ghee into your hands and then make kova into round balls and then press lightly in the center to make it a little flat. To retain this shape, we can add a little maida to the milk mixture while cooking.