Ingredients:

• 1 litre Milk
• ¼ cup Sugar
• 2 tablespoon Ghee
• 1 Cardamom

Instructions:

1. In a heavy bottomed, broad vessel, preferably non-stick pan, bring milk to boil.
2. Let the flame be in medium. Scrape the sides and keep stirring in regular intervals. If you have wooden spoon, you can keep across the pan to prevent overflowing.
3. At one stage, milk will reduce in volume and get thickened.
4. When it is almost thick like a solid, add sugar.
5. Sugar melts and again it will be loosened. Stir for 2 mins. Add ghee and continue stirring.
6. Add powdered cardamom and keep stirring. At one stage, it will start leaving the sides.
7. When it is thick and single mass follows the ladle, switch off the stove.
8. As it cools, it gets more thick, so switch off accordingly. In the below picture, the second picture is after cooling down.

Notes

• Whole process should be done in medium flame.
• Do not let the milk get burnt anywhere – bottom or sides.
• If you make in high flame, the texture will get chewy and color will change.
• Ghee can be added more if needed, if it is sticky, add little more ghee.
• Can be kept in fridge and consumed up to 4 days.
• You can skip cardamom.

  Source:  https://rakskitchen.net/palkova-recipe-how-to-make-palkova/