janmashtami | krishna jayanthi recipesPalkova recipe | theratipaal for krishna jayanthi | milk fudge

Palkova recipe | theratipaal for krishna jayanthi | milk fudge

Thiratipaal | Palkova is a must one we make at home for Janmashtami. My mil makes palkova and my mom makes basundi. Both are experts in their own way in making this palkova. I tried microwave version of theratipal long back and posted the recipe too. My mil makes with cow’s milk and she always tells that it will give a perfect taste and colour to the palkova.

   I am happy to share that my recipes got featured in Aval Vikatan dated August 26, as a supplementary book. The book was themed “Gravies, dal and Subzi varieties for Chapathi ,Naan and pooris”. Will post some of those recipes here with step wise pictures soon.



  Preparation Time : 5 mins | Cooking Time : 45 Minutes|   Yields : 1 cup

     Full cream Milk   1 litre
     Sugar       3 tblsp
     Yogurt      1 tsp     
     Cardamom powder   A pinch(Optional)


  • In a heavy bottomed pan add the milk and start boiling this.
  • Place a very small plate into this, this is to avoid the milk getting burnt and over flowing.
  • Continuously  stir in the milk Though we place the small plate, stir continuously to avoid getting burnt.
  • Put in a small flame.


  • Let this boil till it becomes a semi thick gravy. Now the color of the milk will be slightly different.
  • Add sugar to this.

after 30 minutes

  • After adding sugar, the mixture will loosen slightly.  Boil this for few more minutes.
  • The mixture becomes thick , add the yogurt to this and mix well. Let this be in flame for just 2 minutes, to get a grainy texture. Scrap out the edges.

add yogurt

  • Palkova is ready for neivedhyam.

Palkova - theratipaal

  1. Adding yogurt is to get a grainy texture. So add in the last and switch off the flame in 2 minutes.
  2. Do not add more curd, will give a sour taste to the sweet.
  3. You can take this out in a semi consistency state, if you want basundi.
  4. Adding cardamom powder is optional as i always feel, it will suppress the original taste of the palkova.

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