I have a special corner for a remote place in Tamil Nadu, India called Sriviliputtur. Special memories gush in real fast making me utterly nostalgic. This place is famous - for its Andal (South Indian Goddess) Temple and for its "too-good-to-be-true" sweet called "Pal Kova" , an utterly delicious sweet made from milk and sugar. Something about the richness of the milk makes this incomparable if made anywhere else.
I remember eating this special sweet, esp made at my Grandmother's place which she used to bring along with her when she used to come and visit us. I have made it so many times at home, but I cannot for obvious reasons get that special touch of my grandma's. But then it would still serve your purpose nevertheless to get the droolworthiness of this "must-have-sweet". If one had "1000 dishes that you should have before you die" list, then this Pal Kova or Doodh Peda will make it to the list, am sure.
I made pal kova with 4 litres of milk and 3 cups of sugar, it come really outstanding. The taste was amazing,my family members enjoyed the sweet.
I tried this dish, it was awesome..................
Thanks a lot DK for the recipe
Yes you can. I love the calphalon pans! Thank you for your kind words :)
I have mentioned in my last step that it indeed keeps well in the fridge