To celebrate this Diwali 2020, today I have shared an easy, yummy, nostalgic sweet recipe that kindles our school days memories. Yes, its a 80’s – 90’s kids favorite sweet fondly known as Palkova / halkova. We used to call this as Maida burfi. When we were young, we used to buy this 25p/ 50 paise sweet from the petty shop (Petti kadai) near our school and house. Nowadays its very rare to find petti kadai and 2k kids are not even aware of this sweet. So I thought of making this sweet in my home and enjoy. Even though this is titled as palkova, this is no way related to a milk sweet. Milk or milk powder is not used in this recipe. As it looks white in color, it is called as palkova I guess.
During this lock down, I came across this halkova recipe in my Instagram feed, tried and posted by @starving.tummy Vinesh. When I saw the picture, I was tempted to know the recipe and DM’ ed him. He was so sweet and he shared this perfect recipe immediately. With just 3 major ingredients, this petty shop palkova can be prepared under 15 minutes. Its completely a beginners sweet. There is no sugar syrup consistency or mixing process unlike our usual Maida burfi. It is so simple to make. Original recipe called for using Dalda / Vanaspathi but I used ghee in my first attempt and dalda in my second try. We loved the ghee ones more.
Anyone can make this halkova easily without any fuss. Friends, do try this easy, yummy, halkova / palkova / Maida burfi recipe for this Diwali 2020 and enjoy !
80's - 90's kids favorite sweet - P...
80's - 90's kids favorite sweet - Palkova/ Halkova - Petti kadai maida burfi
80's - 90's kids favorite petty shop sweet - Palkova / halkova/ easy maida burfi recipe
Cuisine: Indian
Category: Sweet
Serves: 35
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time:15 Minutes
INGREDIENTS
- All purpose flour / maida - 1 cup
- Powdered sugar - 1 cup
- Melted ghee or dalda - 1/2 cup
- Cardamom powder - 1/4 tsp
HOW TO MAKE HALKOVA RECIPE
- Heat ghee in a kadai for few seconds. Add maida and roast in low flame for 8 to 10 minutes without changing the color.
- Maida gets roasted and resembles a semi thick paste. Switch off the flame. Transfer to a bowl.
- Let it come to room temperature. Add cardamom powder.
- Add powdered sugar gradually and mix well to make a thick dough.
- Take a ghee greased bowl lined with butter paper and press the dough to make square shape.
- Let it set for an hour in room temperature or in refrigerator.
- Then loosen the sides and invert the bowl in a plate.
- Cut into small squares and store in an air tight box. It tastes the best from the next day.
- Store in an air tight box and enjoy up to one week.
METHOD - STEP BY STEP PICTURES
- Powder 1/2 cup + 2 tbsp sugar and measure 1 cup from it. Set aside.
- Take melted ghee in a kadai and heat it for few seconds. Add Maida. Roast it well for 8 to 10 minutes in low to medium flame without changing the color of maida. Maida turns like a semi thick paste after roasting. Switch off the flame and remove the kadai. Transfer the roasted maida to a mixing bowl and cool down. I kept in the kadai itself.
- Let the maida paste cool down to room temperature. It should be warm enough to handle with your hands. It should not be hot. Add cardamom powder and half of powdered sugar. Mix well and add the remaining powdered sugar gradually.
- Mix well to make a smooth, thick dough. Take a bowl. Line with butter paper. Grease with ghee and transfer the dough to it. Press to make shape. Let it set for an hour on counter top or refrigerate it. It takes 30 minutes to set in refrigerator. Remove the bowl and keep it outside. If it's too hard to cut, wait for sometime to bring down to room temperature otherwise burfi may crumble while you cut it.
- Loosen the sides with a knife gently. Invert the bowl to a plate and pat it. It will fall easily. Now cut into small squares and arrange in an air tight box. It tastes the best from the next day. You can store and use up to one week. Enjoy !
Note
- To make white colored burfi, maida should be roasted patiently in low flame without changing its color.
- Do not forget to line the bowl with butter paper for easy removal.
- If you use dalda, texture and taste of burfi varies slightly. Also burfi sets quickly than the ones made with ghee.
- Make sure, you don’t change the color of maida while roasting. Burfi won’t come white in color.
- For variations, you can add a tbsp of milk powder along with powdered sugar.
- If you cut the burfi before its set completely, it may crumble into small pieces.
Try this easy, yummy palkova / maida burfi recipe and enjoy !
