Palgova

Grease a heavy-bottomed, wide pan or kadai with 5 grams of Ghee to prevent sticking.

Pour the Full-fat milk into the greased pan and bring it to a rolling boil over medium-high heat.

Once the Full-fat milk boils, reduce the heat to medium-low and continue to simmer. Stir the Full-fat milk frequently, scraping down the sides and bottom of the pan to prevent scorching and to incorporate the milk solids (malai) back into the mixture.