Teratti Paal / Paalgova (Milk Fudge)

1. 1

   Take an absolutely clean kadai / wok.

2. 2

   Non stick variety is better.

3. 3

   Pour the milk.

4. 4

   Bring it to a boil and then keep the flame on minimum.

5. 5

   Let the milk simmer for around 25-30 minutes.

6. 6

   You cna leave a wooden ladle into the wok, so that the milk does not overflow.

7. 7

   Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.

8. 8

   After around 25 minutes, you notice that the milk has thickened to a thready consistency.

9. 9

   At this point add the sugar and keep stirring.

10. 10

    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.

11. 11

    Turn off the flame.

12. 12

    Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.

13. 13

    The subtle taste of this one is to be experienced.

14. 14

    But I shall try and explain.

15. 15

    Its rough, granular, mildly fragrant from the milk and sweet of course.

* Per serving · 4 servings · Values may vary.

No additional tips available.