n a heavy bottomed pan add the condensed milk and add the milk.

Mix well and let this come to a boil.

Now add the curd to this.

Mix well without any lumps.

Continue to cook in low- medium flame.

This will start thickening.

Now add 2 tsp ghee to this.

Stir this well and cook in low-flame.

It will start thickening in 2-3 minutes.

Adding curd will curdle the mixture and gives a nice grainy texture.

Once it almost thickened into an idli batter consistency, switch off the flame.

It will tend to thicken once it is cool.

Instant palkova is ready.

The entire process will take 10-12 minutes on stove top.

This stays good in the refrigerator for 3-4 days.