Pala Kova Milk Fudge Andhra

Method

1. 1

   Use a heavy-bottomed wide pot: Pala kova requires continuous attention for a full hour. Use the widest and heaviest-bottomed pot you have — it prevents scorching and allows faster evaporation.

2. 2

   Bring milk to a boil: Pour 1 litre full-fat milk into the pot. Heat on medium-high, stirring frequently, until the milk reaches a full boil.

3. 3

   Reduce heat and begin the reduction: Once boiling, reduce to medium heat. Cook stirring every 2 minutes. As the milk reduces, scrape the sides of the pot each time you stir — the cream layer on the sides must be returned to the milk, not discarded.

4. 4

   First 30 minutes — constant attention: For the first 30 minutes the milk will look like boiling milk and will reduce gradually. Keep stirring every 2 minutes. Do not leave the stove unattended — the milk can boil over suddenly or scorch on the bottom.

5. 5

   Second 20 minutes — more frequent stirring: After 30 minutes the milk will have reduced significantly and will look thicker. Increase stirring to every 1 minute. The mixture will start sticking more easily to the bottom — reduce heat to medium-low if needed.

6. 6

   Check the consistency: After 45 to 50 minutes the milk will look like a thick, granular mass. When you scoop some up with a spoon and let it fall back, it should fall in thick clumps, not flow. The colour should be a warm golden-tan from the milk caramelisation.

7. 7

   Add sugar: When the milk has reached the thick, granular stage, add 1/2 cup sugar. Stir immediately and continuously — the sugar will thin the mixture temporarily as it dissolves. Keep stirring on medium-low heat.

8. 8

   Cook after sugar addition: After adding sugar, continue cooking and stirring for 8 to 10 more minutes until the sugar water from the dissolved sugar evaporates and the mixture becomes very thick and comes away from the sides of the pan cleanly. Test: take a small amount and press it between your fingers — it should form a smooth non-sticky mass.

9. 9

   Add flavourings: Remove from heat. Add cardamom powder and saffron. Stir well.

10. 10

    Shape while warm: While still warm, you can shape the pala kova into small rounds or press into a greased tray and cut into squares once cooled. The kova will firm up considerably as it cools. Serve at room temperature.

11. 11

    Note: Pala Kova (pala = milk, kova = reduced milk solid) is the sweet distributed as prasad at the Tirupati Venkateshwara Temple — one of the most visited pilgrimage sites in the world. Tirupati Pala Kova is sold in special boxes outside the temple and is carried home by millions of devotees each year. The temple version is made in enormous quantities in large cauldrons with constant stirring by teams of cooks.