Comments on: Pala Kova (Doodh Peda)

by: Deepthi

Thu, 05 May 2011 10:30:10 +0000

Hi,
I tried this recipe yesterday. It came out very good. Thanks for this wonderful recipe.

by: Sweety

Sat, 25 Sep 2010 21:43:17 +0000

I tried this recipe today. It’s very very good. Thank you

by: kalyani

Sun, 25 Jul 2010 18:43:52 +0000

Hello, will try the recipe today. It looks authentic. I have seen many recipes, but this is simple and traditional and classic.

Thanks for the recipe. Will post the comments later again. And i am gonna try the walnut burfi too.
YAY!!

by: selvi

Mon, 25 Jan 2010 00:08:50 +0000

Hi,

I tried making this paal kova on Saturday… and I have a few questions… the one I did… the taste was good but it was chewy… the ones that we usually buy from shops wont be chewy… do you know why it turns out like that. I stirred until it thickens and I could no longer stir it anymore… and why is it when we put it in a plate and press it it doesnt have smooth surface, the store bought have smooth surface.

by: Nithya

Fri, 11 Dec 2009 20:45:02 +0000

Hi Indira…

Am making palkova now.. but after finishing, should i store it in fridge or keep in room temp itself?

by: rajesh

Sat, 07 Nov 2009 12:11:48 +0000

we want to know abt masala dosa and set dosa

by: gs

Mon, 20 Jul 2009 18:24:04 +0000

Aluminium is not a good cookware material for acidic contents like tomatoes etc., Aluminium leaches into the food, when the food is acidic. And milk is acidic (lactic acid). Use Al if you know you are not cooking in it for long time and if the contents are not acidic.

by: Theja

Fri, 17 Jul 2009 20:29:22 +0000

Hey Indira…
My Hubby loves palkova sooo much and I tried this at home…This was delicious…….
Thank you soo much for this wonderful recipe….

by: Nithu

Thu, 25 Jun 2009 23:52:56 +0000

Hi Indra!
I tried this n it tastes really good. But the color is like jaggery (dark brown) which I’m not happy about. Pls suggest me what I should have done. Also u have to mention how to clean the vessel.(LOL). I can’t still scrub it even after soaking it for 2 hours.

Thanks & Regards,
Nithu

by: clay

Mon, 15 Jun 2009 11:10:37 +0000

hi Indira!..

i love visiting your blog and really commend the fact that you trying to revive the traditional recipes..and ways of cooking..honestly..hats off to your patience for that!..the photographs are also amazing as the food!..
One thing I would like to add here..in this recipe above,you have used an aluminium pan..i have read a couple of articles..and they all are against the usage of aluminium for cooking,as the food becomes toxic..i guess there are lot of debates on this..but just thought of writing about it