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
- Mixed Bell Pepper Mac and Cheese
- Vegetable Dosa Waffles
- Coconut Chutney (for Idli, Dosa)
- Roasted Broccoli with Garlic and Lemon
- Eggless Vanilla Sponge (Layer) Cake
- Panchratna Dal with Radish Greens
- Roasted Jalapeno Soup
- Spongy Eggless Pancakes
- Desi Ghee (Indian Clarified Butter)
- Hoppin' John (American Black Eyed Peas and Rice)
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