Palkova - Cinnamon-Flavored Milk Cakes
a sweet treat recipe
by Ramyaa Narayanan
Ramyaa Narayanan is a food/product photographer, food stylist, and recipe developer based in Bay Area, California. As a home cook she loves to create recipes and experiment with different ingredients and flavors that her family and friends enjoy. Visual storytelling and minimalism are her two favorite ways to showcase vibrant and mouthwatering food. Visit her instagram @ramyaa.narayanan
to see more of her work and www.amomscookbook.com
Palkova (aka Milk Cakes) are a delicious traditional South Indian sweet that is easy to prepare with just a few ingredients. It has a sticky texture and is so rich in taste. The cinnamon adds a warm and sweet flavor to this gooey delicious treat.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 15 M
TOTAL | 45 M
Add milk to a heavy bottom pan and simmer till it is reduced to half the quantity. Make sure to simmer it in low flame to avoid burning.
Once the quantity is reduced to half, takes about 15 mins, add in the sweetened condensed milk.
Now add the powdered cinnamon and simmer it in low flame while continuously stirring the mix.
Once the liquid completely evaporates, in about 15 mins, the milk starts to curdle and will come together into as one mixture.
At this point add in the ghee/clarified butter and stir it in low flame for a min and let the mixture cool.
Serve it at room temperature.
It can be stored for 2-4 days in the refrigerator.
It is important to cook milk /on low to medium flame and stir continuously to prevent milk from burning.
Use full fat milk or whole milk for best results.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
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