Thirattu paal / Paalkova with curdled milk / Mawa / Khoya(Khoa)

Thirattu paal is the recipe made out of milk by evaporating the liquid present in the water and taking out the fats present in the milk and prepare it into a delicious sweet. Now here I am going to convert curdled milk to paalkova. In Curdled milk whey water will get separate by itself from the milk fat. If you want to reduce the cooking time you can strain half of the whey water and cook with remaining. Without straining whey water will take 20 more mins to cook.

Preparation time: 5mins

Cook time: 15mins

Total time: 20mins

Serves: 2 servings

Cuisine: Indian

Type: Dessert

Author:  Nivi Marshal

Thirattu_paal

Ingredients:

Spoiled milk-1 litres Sugar-2 tbsp(according to your taste) Cardamom powder-A pinch Cashew nut-Few Almond/Badam-Few Ghee-2 tbsp

How to prepare therattu paal:

In a pan add some ghee, roast cashew nut and transfer to a plate. Then roast Almond to roast and transfer to the plate. Cut them to small pieces if required.

Crudled milk will separate chenna/panner and whey water by itself. Filter chenna in a strainer keeping 1/2th of the water left in chenna.

In a pan add those chenna and also add sugar in it. Stir them continuously in low flame

Add cardamom powder in it. Add ghee little by little and stir continuously.

The water will get drain completely and kova will get separated from pan will give sandy texture. Add fried almond and cashew in the kova and remove from the flame. Now Paalkova is ready to serve.

Note:

If you feel Palkova is too thick you can add some warm milk and mix it.

If the water is not filter it will take long time to prepare paalkova. This water can be used to knead chapathi dough.