Srivilluputhur Thiratipaal/Paalkova | How to make Srivilluputhur Thiratipaal/Paalkova

By Priya Srinivasan  |  19th May 2016  |  
4.3 from 2 reviews Rate It!
  • Photo of Srivilluputhur Thiratipaal/Paalkova by Priya Srinivasan at BetterButter
Srivilluputhur Thiratipaal/Paalkovaby Priya Srinivasan
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Video for key ingredients

    About Srivilluputhur Thiratipaal/Paalkova Recipe

    Sweetened Mawa, a traditional temple prasadam at Srivilluputhur Andal Temple

    Srivilluputhur Thiratipaal/Paalkova, a deliciously finger licking recipe to treat your family and friends. This recipe of Srivilluputhur Thiratipaal/Paalkova by Priya Srinivasan will definitely help you in its preparation. The Srivilluputhur Thiratipaal/Paalkova can be prepared within 15 minutes. The time taken for cooking Srivilluputhur Thiratipaal/Paalkova is 90 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Srivilluputhur Thiratipaal/Paalkova step by step. The detailed explanation makes Srivilluputhur Thiratipaal/Paalkova so simple and easy that even beginners can try it out. The recipe for Srivilluputhur Thiratipaal/Paalkova can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Srivilluputhur Thiratipaal/Paalkova from BetterButter.

    Srivilluputhur Thiratipaal/Paalkova

    Ingredients to make Srivilluputhur Thiratipaal/Paalkova

    • 8 Cups of milk
    • 3/4 cup sugar (i used 1/2 cup white sugar and 1/4 cup raw sugar)
    • A heavy- bottom pan
    • A good laddle
    • Low flame
    • lots of patience

    How to make Srivilluputhur Thiratipaal/Paalkova

    1. In a heavy-bottom pan, take the milk and let it boil in a very low flame. I always add 2/3 stainless steel spoons, an idea given by a friend, which i follow till date. This prevents the milk from scorching or burning at the bottom.
    2. As the milk boils and cream form on top, use a ladle, keep stirring and scratch the sides of the pan and stir it back into the milk. I stir every 10 minutes, ensuring the milk and the malai/cream stays in the pan.
    3. After 90 minutes, the milk would almost reduce to solids and would be at base of the pan. More caution is advised as there is higher chances of burning.
    4. Add sugar and stir. Now the stirring should be continous and you should be standing near the stove for the next 15 minutes
    5. Just keep stirring, just keep stirring, what do you do, you stir! Sing like Dory of Finding Nemo, you won't get bored!
    6. All the liquid would be absorbed and the texture would be like that of swelled sooji, soft and fluffy.
    7. When you take the mawa in the laddle and pour it down, it won't come down like a stream but like blobs of cream. That's it, done, ;take it off the heat, transfer it to another flat vessel
    8. I used a small take away aluminium foil and it came up to the brim of it. Let it cool to reach your tongue-manageable heat, dig with a spoon.

    Reviews for Srivilluputhur Thiratipaal/Paalkova (2)

    Muthulakshmi Madhavakrishnan3 years ago

    Very nice. Well explained steps. For palkova lots of patience is very important. You are correct.

    Sana Basheer4 years ago

    Looking really nice :)

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