Teratti Paal / Paalgova (Milk Fudge)
Teratti Paal / Paalgova (Milk Fudge)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, teratti paal / paalgova (milk fudge). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Teratti Paal / Paalgova (Milk Fudge) Recipe by Saffron Trail - Cookpad Teratti Paal / Paalgova (Milk Fudge) For all those who aren't familiar with this one - this recipe has only two ingredients - Milk and Sugar. Bring it to a boil and then keep the flame on minimum. You cna leave a wooden ladle into the. I thought - why not Teratti Paal?

Teratti Paal / Paalgova (Milk Fudge) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Teratti Paal / Paalgova (Milk Fudge) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook teratti paal / paalgova (milk fudge) using 3 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Teratti Paal / Paalgova (Milk Fudge):
  1. Take 1 1/2 litres whole milk
  2. Prepare 1 cup sugar
  3. Get 1 tsp ghee

Keep stirring the milk from time to time. As the milk starts thickening, reduce the flame to low and stir continuously. Paal Mittai is one more recipe I got from the cook book collection. One such recipe was her Mother-in-law's paal mittai / milk fudge.

Instructions to make Teratti Paal / Paalgova (Milk Fudge):
  1. Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
  2. Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
  3. After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
  4. Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
  5. The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.

Paal Mittai is one more recipe I got from the cook book collection. One such recipe was her Mother-in-law's paal mittai / milk fudge. The recipe was so different from all the recipes I have made earlier and I marked it for this BM. Paal Peda or Doodh Peda is a popular milk sweet in India. It is semi soft and rich in milk protein.

So that is going to wrap it up with this special food teratti paal / paalgova (milk fudge) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!