South Indian Pal Kova
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.
- 1/2 Gallon milk ( about 2 liters )
- 1-1/2 cup sugar (as per taste)
- about 2 tbsp Ghee
- Thakkali Sadam (Tomato Rice Bath)
- Arisi Upma (Rice Rava Upma)
- Paruppu Vadai (Karthigai Vadai)
- Pasi Paruppu Payasam (Moong dal Kheer)
- Capsicum Cheese Paratha
- Carrot Beans Poriyal (stir fry)
- Kadalai Paruppu Sundal (Bengal Gram Salad)
- Frozen Banana Bites with Chocolate
- Grilled Peanut Butter and Banana Sandwich
- Fresh Strawberry Galette
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