Thengai Palkova recipe, Coconut thiratipaal

Palkova is a milk based sweet, made by boiling the milk, addition of adding the coconut makes it more delicious. Thengai thiratipaal is a traditional milk sweet, we generally make palkova or theiratipaal for janmastami but this one is with the addition of coconut. I made the stove top method but you can try the Instant Microwave palkova version by adding the coconut in the last. A quick and easy recipe to do in the last minute for Krishna jayanthi neivedyam. Check out my complete collection of Janmashtami neivedhyam recipes.

Thengai Palkova recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time:  55 Minutes
• Serves: 3/4 cup
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Palkova is a milk based sweet, made by boiling the milk, addition of adding the coconut makes it more delicious.

     Milk  3 cups
     Coconut  1/2 cup
     Sugar 1/4 cup
    Cardamom powder  a pinch

Method  :

• In a heavy bottomed pan add the milk. 
• Put a small plate into the pan, this is to avoid the milk getting burnt. 
• Boil the milk till it reduces to half.
• Stir it often. 
• I always keep a ladle across the pan so that it will not overflow.
• Keep the flame medium low. 
• Once the milk reduces to half( it took 25 minutes on medium low flame) add the coconut.
• Mix well.
• Cook for 5 minutes.
• Add the sugar to this. 
• Stir well. Keep the flame low. 
• Once you add sugar the milk coconut mixture will loosen up.
• Cook in a medium flame for 5 minutes, stir continuously. 
• Add the cardamom powder to this and mix well.
• Switch off the flame.
• The consistency will  thicken after it is cool.
• Delicious thengai palkova is ready for neivedyam. 

Notes:

1. I have heard that some people add jaggery to thiratipaal, but i am bit scared as it may curdle, so i added raw sugar. 
2. You can make it instant palkova by doing in microwave with condensed milk. 
3. You can add chopped almonds and pistachios to the coconut palkova.

    

Method with step by step pictures :

• In a heavy bottomed pan add the milk. 
• Put a small plate into the pan, this is to avoid the milk getting burnt. 

• Boil the milk till it reduces to half.
• Stir it often. 
• I always keep a ladle across the pan so that it will not overflow.

• Keep the flame medium low. 
• Once the milk reduces to half( it took 25 minutes on medium low flame) add the coconut.

• Mix well.
• Cook for 5 minutes.
• Add the sugar to this. 
• Stir well. Keep the flame low. 

• Once you add sugar the milk coconut mixture will loosen up.
• Cook in a medium flame for 5 minutes, stir continuously. 
• Add the cardamom powder to this and mix well.

• Switch off the flame.
• The consistency will  thicken after it is cool.
• Delicious thengai palkova is ready for neivedyam. 

Notes:

1. I have heard that some people add jaggery to thiratipaal, but i am bit scared as it may curdle, so i added raw sugar. 
2. You can make it instant palkova by doing in microwave with condensed milk. 
3. You can add chopped almonds and pistachios to the coconut palkova.