Sweetened Khoya or Paalkova


Sweetened KhoyaAfter quite sometime, I am posting an Indian sweet variety that is called as Paalkova or Sweetened Khoya. It is a milk based sweet which also serves as a base ingredient for many other sweet varieties. Back home, the town of Srivilliputtur, which also happens to be my dad’s hometown, is famous for Paalkova. In ancient period, Srivilliputtur was a settlement of Yadava people, who in turn are descendants of Lord Krishna. Yadavas were cow herders by occupation and their settlement was called as Ayarpadi. So it is only fitting that Paalkova originated in this town that is known for the abundance of milk and cows. You literally can find a Paalkova shop at every other corner in the town. Since 1970s, the co-operative milk producers society and other vendors in Srivilliputtur started the production of Paalkova in a large scale and they still serve as the whole sale producers for other retailers throughout Tamilnadu.

Sweetened KhoyaPaalkova reminds me of so many sweet memories from my childhood. When I was little, me and my cousins go to Srivilliputtur to visit my grandma for the holidays. And every time we return home, there will always be a big pack of Paalkova amongst the luggage. That continued well in to my college days too. I had a standing request from my friends to bring back Paalkova after every holiday break :).

Preparation of Paalkova is a time consuming process and requires your attention often throughout the process. But it is worth the time and money when considering the end result – a creamy, rich and sweet Paalkova.I would suggest you continue with cooking other dishes (if any) as well, with one eye on Paalkova preparation too or else you will easily get bored and distracted. Since milk is the main ingredient here and you add sugar as well, you get satisfied very easily. Paalkova can also be served as a dessert after lunch or dinner. Try this tasty treat from my home town and enjoy its sweetness with your near and dear.


Sweetened Khoya or Paalkova
Cook time: 
Total time: 
Serves: 2
  • Full fat milk – 3 cups
  • Sugar – ¾ cup
  1. Add milk in a wide open heavy bottomed pan (preferably non stick) and bring it to boil.
  2. Reduce the flame to medium-low and add sugar. Stir and scrape the sides.
  3. After 20 minutes, milk is reduced to half. Keep stiring and scraping the sides of the vessel from time to time.
  4. This is how the milk looks like after 30 minutes.
  5. Milk is now turned to rabdi consistency. You can serve it just like that by adding saffron to it. This rabdi can be used in many desserts like Shahi Tukda, Rasmalai, Malpua, Basunthi, and so on.
  6. After 50 minutes, milk has slowly evaporated and khoya is almost done. The color of the milk will be turned to slight yellow at this stage. Keep string and scraping in a low flame.
  7. After a good 60 to 65 minutes, milk evaporates all the moisture and start producing bubbles. Keep stirring and switch off the flame. Sweetened khoya or Paalkova is now ready. Transfer it to a container and bring it to room temperature. Khoya gets thicken when it reaches room temperature.
1.Always be very watchful while making khoya or Paalkova. And patience is required in making this dish.
2.Keep the flame in low once when the milk is reduced to half.
3.Keep stirring from time to time otherwise it will get burnt at the bottom.
4. You can also make unsweetened Khoya without adding sugar using the method described in the recipe.

Sweetened Khoya

Shahi Tukda

Shahi TukdaRecently, my sister in law visited us from Canada and we had a blast. During her stay at our home, I tried a north indian dessert item called the Shahi Tukda. Shahi Tukda roughly translates to ’Royal pieces’ (Shahi – royal, Tukda – pieces). I came across this recipe in my never ending search for interesting recipes. Shahi Tukda is a very sweet dish and best served when cold. There is a common misconception that Shahi Tukda and the popular Telangana dish, Double Ka Meetha are the same, but they are not.
Shahi TukdaShahi Tukda’s main ingredients are bread and raabdi. Raabdi is a syrup like substance that you would have seen in Rasamalai (yes, it is that same beige colored syrup in which the malai’ are dipped in). Shahi Tukda is easy to make and it involves fried bread dipped in thin sugar syrup and then pouring raabdi over it. Keep in mind that frying the bread in ghee tastes way better than frying it in oil. For a little bit healthier version of this dish, you can pan fry the bread (I know, what is healthy in deep frying or pan frying and with too much sugar- but hey, you do have to give in to your indulgence once in a while to enjoy life :)).
Shahi Tukda
Shahi TukdaShahi Tukda is a perfect dessert for those who love sweets a lot. It is very rich in flavor and taste. Do try this north indian ‘king’s’ dessert in your kitchen and let me know your comments and thoughts.
Shahi Tukda
Shahi Tukda

Shahi Tukda
Recipe type: Dessert
Cuisine: Indian
Cook time: 
Total time: 
Serves: 4
For sugar syrup:
  • ½ cup sugar
  • ½ cup water
For rabdi :
  • 1 litre whole milk
  • ⅓ cup sugar
  • A pinch of saffron strands
  • ¼ tsp cardamom powder
  • ½ tsp almonds, chopped
  • ½ tsp pistachios, chopped
Other ingredients:
  • Ghee to deep fry
  • 6 white bread slices
  • ½ tsp almonds, chopped for garnishing
  • ½ tsp pistachios, chopped for garnishing
  • Few saffron strands for garnishing
  1. Mix water and sugar in a sauce pan. Heat it to make thin sugar syrup (one string consistency).
  2. While the sugar syrup is getting ready, boil the whole milk in a flat bottomed non stick pan. Once the milk is boiled, simmer it and stir occasionally until the milk reaches ⅓rd of its consistency. Add sugar, saffron and cardamom powder and mix well. Simmer for another 5 minutes and rabdi will be ready.
  3. Heat ghee in a pan and first cut the corners (brown parts) of the bread slices and then cut the bread cubes diagonally. When the ghee is hot, deep fry the bread slices until they turn golden brown. Place the deep fried breads in a plate lined with clean tissue.
  4. Pour some rabdi on a serving plate. Dip the bread slices one by one into the sugar syrup (do not soak) and place them on the same serving plate. Pour rabdi again on top of the bread pieces. Garnish with chopped nuts and few strands of saffron.
  5. Serve it warm or cold (refrigerated shahi tukda taste excellent).

Shahi Tukda