Milk Kova with Unrefined Jaggery (Naatu Sarkkarai) - Paal Kova with Naatu Sarkkarai

Milk Kova with Unrefined Jaggery (Naatu Sarkkarai) - Paal Kova with Naatu Sarkkarai - Naatu Sarkkarai Sweet Recipes

Paal kova is a classic dessert prepared with milk and unrefined jaggery powder which is perfect for any special occasions. It requires only two simple ingredients and lots of patience to prepare this delicious sweet. This paal kova with unrefined jaggery powder is made with cow's milk, which tastes so much like aavin's paal kova. To make this paal kova , the milk is added to a heavy bottomed vessel and then heated over medium heat for an hour, so that the milk gets thick slowly with crumble texture. You have to stir in between to avoid burns in the bottom. I have prepared paal kova with many milk varieties, but cow's milk tastes perfect.

Here is a short video for Paal Kova

Similar Sweet Recipes

Milk Kova with Unrefined Jaggery (Naatu Sarkkarai) with step by step photos

Prep time : 5 minutes

Cook time : 1 hour 15 minutes

Yields : 250 grams

Category : sweet

Author : Muthulakshmi Madhavakrishnan

Ingredients

1 litre cow's milk
3/4 cup unrefined jaggery powder
1 tsp ghee

Cooking Directions

Heat milk in a heavy bottomed kadai or in a pressure cooker. Allow the milk to boil and reduce heat to low and continue to boil the milk.

Keep stirring the milk for every few minutes and remove the thin layer which appears on the top of the milk. You have stir in between, so that the milk does not burn on the bottom. The milk will froth many times.

After 45 to 50 minutes the milk will be reduced to half and now we have to add the unrefined jaggery powder. Mix well and keep stirring and scrape the sides of the kadai.

Continue stirring the milk and add 1 tsp ghee to avoid burning on the bottom.

When the milk starts to thicken, stir it continuously and rapidly. At this stage, you have to be very careful, as it will get burned quickly.

Stir until the kova starts to leave the sides and turn off the heat. Allow the kova to rest in the kadai heat for 10 minutes. After 10 minutes, there will be no moisture left in the kova. Now transfer the pal kova in a box. You can also wrap it in a butter paper and store it in a box.

Comments

Pujaa Sri8 April 2023 at 13:17
The recipe shared on this blog for Milk Kova with unrefined jaggery looks absolutely delicious! It's great to see that the blog is not only focusing on the recipe itself, but also the ingredients used. The use of naatu sakkarai or unrefined jaggery is a great choice as it is a healthier option compared to refined sugar. It's wonderful to know that there are Organic Farms In Chennai that produce such ingredients. Supporting organic farming not only benefits our health, but also the environment. I hope to see more recipes using organic ingredients from Chennai's organic farms in the future.
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