Pala Kova (Doodh Peda)

Ingredients:

Whole milk - 1litre

Sugar - 1/2 cup

Butter/Ghee - 2 tbsp

Almonds - to garnish

Procedure:

1. Take a thick bottomed, wide kadai, add milk and bring it to boil.
2. Once the milk starts boiling, stir continuously to prevent sticking to the pan.
3. Keep the flame in medium to high and continue boiling until the volume reduces to half.
4. Reduce the flame to medium and continue stirring. After some time, milk starts sticking to the sides of kadai.
5. Then add sugar and mix well. After few minutes, milks starts thickening and you will observe a slight color change of thickened milk.
6. Reduce the flame and stir continuously until the desired consistency is attained (the point where the thickened milk leaves the surface of kadai and come together while stirring).
7. Switch off the flame at this time and let it cool.
8. Now grease the plate with butter and and make as small balls or patties of desired size.
9. Finally garnish with chopped almonds and serve.

TIP: You can adjust the sugar in this dessert according to your taste.The entire trick of making pala kova lies in continuous stirring of milk. It takes quiet long time to prepare, lot of patience is required for the entire process.