Thengai palkova recipe Coconut Thiratipaal- Janmastami special recipe
Palkova is a milk-based sweet, made by boiling the milk, addition of adding the coconut makes it more delicious. Thengai thiratipaal is a traditional milk sweet, We generally make palkova or theratipaal for janmastami but this one is with the addition of coconut. I made the stove top method but you can try the Instant Microwave palkova version by adding the coconut in the last. A quick and easy recipe to do in the last minute for Krishna jayanthi neivedyam. Check out my complete collection of Janmashtami neivedhyam recipes.
Thengai Palkova recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 55 Minutes
- Serves: 3/4 cup
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Palkova is a milk based sweet, made by boiling the milk, addition of adding the coconut makes it more delicious.
Milk 3 cups
Coconut 1/2 cup
Sugar 1/4 cup
Cardamom powder a pinch
Method :
- In a heavy bottomed pan add the milk.
- Put a small plate into the pan, this is to avoid the milk getting burnt.
- Boil the milk till it reduces to half.
- Stir it often.
- I always keep a ladle across the pan so that it will not overflow.
- Keep the flame medium low.
- Once the milk reduces to half( it took 25 minutes on medium low flame) add the coconut.
- Mix well.
- Cook for 5 minutes.
- Add the sugar to this.
- Stir well. Keep the flame low.
- Once you add sugar the milk coconut mixture will loosen up.
- Cook in a medium flame for 5 minutes, stir continuously.
- Add the cardamom powder to this and mix well.
- Switch off the flame.
- The consistency will thicken after it is cool.
- Delicious thengai palkova is ready for neivedyam.
Notes:
- I have heard that some people add jaggery to thiratipaal, but i am bit scared as it may curdle, so i added raw sugar.
- You can make it instant palkova by doing in microwave with condensed milk.
- You can add chopped almonds and pistachios to the coconut palkova.
Method with step by step pictures :
- In a heavy bottomed pan add the milk.
- Put a small plate into the pan, this is to avoid the milk getting burnt.
- Boil the milk till it reduces to half.
- Stir it often.
- I always keep a ladle across the pan so that it will not overflow.
- Keep the flame medium low.
- Once the milk reduces to half( it took 25 minutes on medium low flame) add the coconut.
- Mix well.
- Cook for 5 minutes.
- Add the sugar to this.
- Stir well. Keep the flame low.
- Once you add sugar the milk coconut mixture will loosen up.
- Cook in a medium flame for 5 minutes, stir continuously.
- Add the cardamom powder to this and mix well.
- Switch off the flame.
- The consistency will thicken after it is cool.
- Delicious thengai palkova is ready for neivedyam.
Notes:
- I have heard that some people add jaggery to thiratipaal, but i am bit scared as it may curdle, so i added raw sugar.
- You can make it instant palkova by doing in microwave with condensed milk.
- You can add chopped almonds and pistachios to the coconut palkova.
