Nagore Alwa Kadai
Nagore Alwa Kadai
Paal Kova is made the old way: full-fat fresh cow milk is poured into a wide iron kadai and simmered over a low flame for several hours, stirred constantly so it does not stick or burn. As the water evaporates, the milk solids concentrate, the sugars caramelise gently, and the colour turns from white to a warm ivory-gold. Cane sugar and crushed cardamom are added at the right moment. The finished kova is soft, slightly grainy, and deeply milky — no essence, no condensed milk, no shortcut.
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