Palkatta edukkatte
Palkatta edukkatte😋 is a easy Indian recipe that serves 6. 300 calories per serving. Recipe by Amrutha Gangan on YouTube.
Prep: 44 min | Cook: 6 min | Total: 1 hr
Cost: $1.80 total, $0.30 per serving
Ingredients
- 1/2 cup Ghee (clarified butter, melted)
- 1 cup All-Purpose Flour (maida, sifted)
- 1 cup Powdered Sugar (icing sugar, fine)
- 1/2 teaspoon Cardamom Powder (freshly ground for aroma)
Instructions
Melt Ghee
Place the heavy‑bottomed pan over medium heat and add the ghee. Heat until fully melted and shimmering, about 2 minutes.
Time: PT2M
Temperature: Medium heat
Roast the Flour
Gradually sprinkle the sifted flour into the hot ghee while stirring continuously. Roast until the mixture turns a light golden colour and releases a nutty aroma, roughly 6 minutes.
Time: PT6M
Temperature: Medium heat
Cool Slightly
Remove the pan from the heat and let the roasted flour‑ghee mixture cool for about 2 minutes so it is warm, not hot.
Time: PT2M
Add Sugar and Cardamom
Stir in the powdered sugar and ground cardamom until the mixture becomes smooth and glossy.
Time: PT2M
Transfer to Dish
Pour the mixture into a shallow dish, spreading it evenly with the spatula.
Time: PT1M
Refrigerate Briefly
Place the dish in the refrigerator for about 5 minutes and check firmness. The cake will still be soft at this stage.
Time: PT5M
Freeze to Set
Since the cake has not set, move the dish to the freezer and let it firm for 30 minutes.
Time: PT30M
Cut and Serve
Remove the set cake from the freezer, cut into squares or diamonds with a sharp knife, and serve at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 3 g
- Carbohydrates
- 40 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy (ghee), Gluten (wheat flour)
Ingredient Substitutions
- Instead of Ghee: unsalted butter, vegetable oil (will change flavor)
- Instead of All-Purpose Flour: whole wheat flour (will be denser), rice flour (gluten‑free version)
- Instead of Powdered Sugar: granulated sugar blended in a blender, stevia blend (adjust sweetness)
- Instead of Cardamom Powder: ground cinnamon (different flavor), none (will be less aromatic)
Equipment Needed
- Heavy‑Bottomed Pan
- Spatula or Wooden Spoon
- Measuring Cups
- Shallow Dish or Tray
- Knife
- Refrigerator
- Freezer
Critical Steps — Do Not Skip
- Roasting the flour until golden without burning.
- Allowing the mixture to cool before adding powdered sugar.
- Freezing the cake long enough for it to set firmly.
Chef Tips from the Video
- Use clarified ghee for authentic flavor and higher smoke point.
- Roast the flour over medium heat; high heat burns the flour and gives a bitter taste.
- Add a few drops of rose water or kewra essence for an extra festive aroma.
Troubleshooting
Cake is crumbly or falls apart.
Increase the amount of ghee slightly (up to 2‑3 tbsp) to bind the flour better.
Cake does not set after freezing.
Ensure the mixture was fully cooled before freezing and extend freezer time by another 10‑15 minutes.
Sugar granules remain gritty.
Make sure the powdered sugar is sifted and the mixture is warm enough to dissolve it completely.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.
Room temperature: Not recommended; the cake softens quickly at room temperature.
Make-Ahead Tips
- The cake can be prepared a day in advance and kept refrigerated.
- For longer storage, keep it frozen and slice only when needed.
Frequently Asked Questions
What is the cultural significance and history of Palkatta in Kerala cuisine?
Palkatta, literally “milk cake,” is a traditional sweet from Kerala that was originally made with milk, sugar and rice flour. Over time, many households adopted a quicker version using maida and ghee, especially for everyday celebrations and festivals.
What are the traditional regional variations of Palkatta in South Indian cuisine?
In coastal Kerala the cake is often flavored with cardamom and sometimes a hint of coconut milk, while in Tamil Nadu a similar sweet called “paal paal” may use rice flour and jaggery. The Kerala version described here uses maida and ghee for a richer texture.
How is Palkatta traditionally served in Kerala households?
Palkatta is usually cut into small diamond or square pieces and served at room temperature as a dessert after meals or during festive occasions like Onam and Vishu. It is often accompanied by tea or coffee.
On what occasions is Palkatta traditionally prepared in Kerala?
Palkatta is popular during festivals (Onam, Vishu), religious celebrations, weddings, and as a sweet offering (naivedyam) in temples. Its quick preparation makes it a favorite for impromptu gatherings.
How does Palkatta fit into the broader Indian sweet (Mithai) tradition?
Palkatta belongs to the family of milk‑based Indian sweets such as peda, barfi, and kalakand. While those use milk solids, Palkatta achieves a similar dense, melt‑in‑the‑mouth texture using roasted flour and ghee, showcasing the ingenuity of regional adaptations.
What are the authentic traditional ingredients for Palkatta versus acceptable substitutes?
Traditionally Palkatta uses fresh milk, sugar, ghee, and rice flour. The modern shortcut replaces milk with roasted maida and keeps ghee and powdered sugar. Substitutes include butter for ghee (changes flavor) and granulated sugar blended into powder if icing sugar is unavailable.
What other Kerala dishes pair well with Palkatta?
Palkatta pairs nicely with a strong South Indian filter coffee, banana leaf rice meals, or as a sweet finish after a spicy fish curry like Meen Moilee. It also complements other Kerala sweets such as Ada Pradhaman and Unniyappam.
What are the most common mistakes to avoid when making Palkatta at home?
Common errors include over‑roasting the flour (which makes it bitter), adding powdered sugar while the mixture is still hot (causing it to melt), and not allowing enough time in the freezer for the cake to set. Following the cooling step and timing the freeze correctly prevents these issues.
Why does this Palkatta recipe use ghee instead of butter?
Ghee has a higher smoke point and a distinct nutty aroma that is characteristic of traditional Kerala sweets. Butter contains water, which can affect the texture and cause the cake to be less firm.
How do I know when the roasted flour is ready for the next step?
The flour is ready when it turns a light golden‑amber colour, releases a pleasant nutty fragrance, and the mixture no longer smells raw. It should still be smooth and glossy, not dry or burnt.
What does the YouTube channel Amrutha Gangan specialize in?
The YouTube channel Amrutha Gangan focuses on simple, home‑style South Indian cooking, especially Kerala recipes, with step‑by‑step demonstrations that emphasize quick, budget‑friendly techniques.
How does the YouTube channel Amrutha Gangan's approach to Indian sweet recipes differ from other cooking channels?
Amrutha Gangan often showcases traditional sweets using everyday pantry ingredients and shortcuts, like the flour‑based Palkatta, whereas many other channels stick to classic, time‑intensive methods that require fresh milk and longer cooking.
Last updated: August 19, 2026
