Sometimes mistakes lead to something unexpected. Last Saturday, I was on the way to preparing Tiramisu and totally goofed up with the whipped cream. I did not know what I was thinking, when I added sugar to the cream that my daughter and niece were taking turns whipping. The cream went back to becoming sweet cream and I was disappointed that I did not look to see if cream was whipped enough before I added the sugar. So I closed the lid on the whipped cream bowl and stored it in my fridge. I thought that I could make a milk based sweet, which my daughter and niece would enjoy. After all, they were working hard whipping cream and I messed it up for them. But, all that ended in a good thing. I ended up making palgova in the microwave. Online, I found at showmethecurry.com, something similar in their chocolate burfi recipe. So, I was happy that I was on the right track but, this recipe is a little different. I used yogurt and cream of wheat/rava to the whipped cream in order to create the texture I was looking for. It also made a substantial amount of palgova, which surprised me.
NOTE: There are a lot of recipes with condensed milk, which I have used a lot in the past for making milk based sweets. But, what I found using the whipped cream is that the flavor and color of the palgova is very different. In a way, it allows one to adjust the amount of sugar that can be used in this recipe. The whipped cream version, came close to the little packets of palgova I used to enjoy as a kid. So I am kind of very happy with this one. Please do give this a try and let me know what you all think.
Microwave safe bowl ( large)
Measuring Cups and Spoons
Heavy Cream - 1 pint or 2 cups
Sugar - 1 cup
Mava Milk Powder by Deep - 3 cups
Yogurt ( Greek Style) - 2 tsp
Cream Of Wheat / Rava - 2 tbsp
1. Mix all the ingredients except yogurt in a microwave safe bowl and microwave 2 minutes initially. Mix it and microwave, after 5 minutes add the yogurt to the mix for about 3 minutes for 5 times
(depending on the powder of your microwave). The mixture will thicken into a very thick sauce. If you cook past this stage you will see a lot of grease coming out of the mix. So please stop before that. Remove and allow to cool.
2. Take 1 tbsp of the portion and place it in a cling wrap or you can set them in a tray and cut into squares. Make small parcels to give as gifts.
Note: If I have to do this different, I would add milk powder and whipped cream and cook them well with some yogurt. Then I would add sugar in the end. I think that would keep the color lighter.