Making Kova

Firstly, in a large kadai take 5 cup komadi milk. use good quality komadi milk for more creamy texture.

Stir occasionally to prevent komadi milk from sticking to bottom.

Get the komadi milk to a boil.

Stir continuously, and the komadi milk thickens in 8 minutes.

After 20 minutes, the komadi milk turns creamy texture.

Keep stirring on low flame, to prevent komadi milk from burning.

After 40 minutes, thick texture of komadi milk is formed.

Now add ¼ cup komadi sugar. add more komadi sugar if you prefer.

Keep stirring till the komadi sugar dissolves.

Continue to cook on low flame till the mixture separates from the pan.

Finally, serve palkova hot / chilled or make peda and serve.