Milk Sweetmeat

This is one of my favourite Indian sweets. It’s just made with two ingredients, milk and sugar. It takes some time, but believe me the final result is worth it.

I have many happy memories of eating this sweet in my childhood days. This is the way it’s made in one particular region of Tamilnadu which is very famous for this confection. The sugar is added at the end, when the liquid content of the milk has evaporated and it has become thick. However, you can also add the sugar in the beginning and then reduce the milk to a thick solid, which can be cooled and even shaped into little balls.

The traditional name for this Indian sweet is called Palkova. Pal literally means milk and kova is thickened milk. Kova is used as a base for many Indian sweets. It can be made with or without sugar. In India, Kova can be bought in special markets and used to make sweets, especially during festive seasons like Diwali.

The way that I have made it, it’s just meant to be eaten much like ice cream or custard. But it’s so rich, you wouldn’t be able to eat more than a spoonful at a time.



PREP: 5 minutes COOK TIME: 1 hour SERVES: 4


  • 5 cups full cream milk
  • ½ cup+2 tbsp granulated sugar

Bring the milk to a boil in a large non-stick pan. Reduce the heat and simmer stirring every ten minutes or so. After some time the milk will become thicker and change in colour. Keep going.

At one point, the milk will solidify and start to leave the sides of the pan. Add the sugar and continue stirring until it becomes thick and has the consistency of cooked oatmeal. Remove from heat and cool. Garnish with raisins or nuts.