Bellam palkova recipe – Step by step instructions with photos.
Jump to RecipeAbout bellam palkova recipe – Palkova is a sweet famous in India made with milk. Jaggery is called as bellam in telugu. Palkova made with bellam is bellam palkova.
Palkova is noting but milk solids. When we boil the milk, it solidifies and becomes palkova. It is a time taking process, but worth the time. Generally, sugar is used as a sweetener to make this sweet. I have used jaggery because it has many health benefits.
Jaggery is a natural sweetener made from sugarcane. It is a type of unrefined sugar made from raw, concentrated sugarcane juice that is boiled until it solidifies. Jaggery has many health benefits when compared to sugar. It helps with weight loss, controls blood pressure, relieves menstrual pain and purifies the body.
Bellam palkova recipe – Process
1. First, take a thick pan and pour milk into it. I am using 2 litres of milk.
2. Keep it on high flame until the milk comes to boil and then reduce to medium flame. It takes 6 to 8 minutes to come to boil.
3. Boil the milk on medium flame, after 15 minutes milk will start to reduce. With a ladle, scrape the milk solids on the walls of the pan. Stir the milk at regular intervals so that you don not burn the bottom of the pan.
4. After 30 minutes 1/4th of the milk will reduce. Do not forget to stir the milk.
5. After 45 minutes milk will reduce to half.
6. After 1 hour milk will reduce to 1/4th and it thickens.
7. After 1 hr 10 minutes milk will reduce completely and becomes kova.
8. At this stage add 120 grams of jaggery and mix it well. Jaggery combines well and the palkova becomes thick. Turn off the flame, add little ghee and mix.
9. Delicious palkova is ready.
Notes
- Do not leave the milk unattended, because the milk may burn.
- You can also add sugar in place of jaggery.
- 2 litres of milk yields 450 to 500 grams of palkova.
Tried this recipe? Comment down below how it turned out!
For more sweets – Ragi ladoo, Carrot halwa
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Bellam palkova
Ingredients
- 2 litres Full fat milk
- 120 grams Jaggery
- 1 tsp ghee
Instructions
- First, take a thick pan and pour milk into it. I am using 2 litres of milk.
- Keep it on high flame until the milk comes to boil and then reduce to medium flame. It takes 6 to 8 minutes to come to boil.
- Boil the milk on medium flame, after 15 minutes milk will start to reduce. With a ladle, scrape the milk solids on the walls of the pan. Stir the milk at regular intervals so that you don not burn the bottom of the pan.
- After 30 minutes 1/4th of the milk will reduce. Do not forget to stir the milk.
- After 45 minutes milk will reduce to half.
- After 1 hour milk will reduce to 1/4th and it thickens.
- After 1 hr 10 minutes milk will reduce completely and becomes kova. At this stage add 120 grams of jaggery and mix it well.
- Jaggery combines well and the palkova becomes thick. Turn off the flame, add little ghee and mix.
- Delicious palkova is ready.
Notes
- Do not leave the milk unattended, because the milk may burn.
- You can also add sugar in place of jaggery.
- 2 litres of milk yields 450 to 500 grams of palkova.
