Paalgoa

When milk is cooked down over medium-low heat, the sugar in the milk caramelizes and evolves into a creamy, beige fudge. It has the flavor of caramel toffee and a velvety smooth texture. Though it is somewhat time consuming to prepare, the end result is an exquisitely tasty fudge.

2 quarts full-cream whole milk
2 cups heavy cream
2½ cups sugar

Combine the cream and milk in a heavy saucepan, and bring to a rolling boil over medium heat. Reduce the heat, and continue stirring for fifteen minutes. Continued stirring is required because milk, while it is boiling, has a tendency to rise to the top and spill over the rim very quickly. Stir in the sugar, and cook for another fifteen minutes, stirring continuously. Reduce the heat, and cook until it becomes a thick mass. Stir frequently to prevent the fudge from sticking to the bottom of the pan. The paalgova will change in color from pure white to deep beige as it cooks down, and it will have the consistency of thick frosting. Remove it from the stove, and spread it on a greased plate to cool. It can be shaped into small balls after it cools. Another alternative is to scoop it up with a large melon scoop, and place it in mini paper muffin cups. Store it in an airtight container.

Makes 20 to 22 pieces.

 

AMMINI RAMACHANDRAN