I had intended to make Palkova or Therattipal for Gokulashtami this year but time ran away with me. 🙂 Primarily because I was enjoying a wonderful 5 Concert series in the run-up to Krishna Jayanti. So on Gokulashtami this year I settled for the quick and easy Mosaru Avalakki, Aval Payasam, and Puli Aval.
Then yesterday I made Therattipal (called Palkova in Andhra) primarily because I love it and was so longing for it. Making this 2-ingredient dessert is quite easy. However, it needs loads of patience and stamina (it took me close to 2 hrs to make this) and a tad bit of muscle power for the constant stirring.
There are 2 places I look for Therittipal or Palkova; Aavin in Chennai and at the Vijaya Milk counters in Tirumala. Each is special in its own way; at Aavin it is dark brown and quite caramely in taste, while in Tirumala it is white and quite sweet.
How to Make Therattipal or Palkova
- Milk - 1 Litre Full-fat milk preferred
- Cup Sugar - 1/4
- tsp Cardamom Powder - 1/8 optional, I did not use any
- In a heavy-bottomed vessel, boil the milk.
- Turn the flame down to medium, and continue to simmer the milk while stirring constantly. You have to stir constantly. Otherwise, it will burn.
- Keep scrapping the milk solids that form along the wall of the vessel and mixing it back into the milk.
- Cook the milk till it becomes very thick and almost solid.
- Turn the flame to low.
- Add the sugar and mix well. At this point, it will become a bit more liquid again because of the water in sugar.
- On a low flame, keep cooking the mix while stirring constantly till the water from the sugar disappears and the Therattipal comes together.
- Remove into a plate or bowl and let it cool. I always do this otherwise it continues to cook in the hot vessel.