Halkova (90s kids petty shop palkova / maida burfi) is a nostalgic melt-in-the-mouth sweet made with flour, ghee and powdered sugar. Requiring no sugar syrup consistency, this foolproof recipe can be made in just 15 minutes.
To celebrate this Diwali, today I have shared an easy, yummy, nostalgic sweet recipe that kindles our school days memories. Yes, its a 80’s – 90’s kids favorite sweet fondly known as Palkova / halkova. We used to call this as Maida burfi. When we were young, we used to buy this 25p/ 50 paise sweet from the petty shop (Petti kadai) near our school and house. Nowadays its very rare to find petti kadai and 2k kids are not even aware of this sweet. So I thought of making this sweet in my home and enjoy. Even though this is titled as palkova, this is no way related to a milk sweet. Milk or milk powder is not used in this recipe. As it looks white in color, it is called as palkova I guess.
During this lock down, I came across this halkova recipe in my Instagram feed, tried and posted by @starving.tummy Vinesh. When I saw the picture, I was tempted to know the recipe and DM’ ed him. He was so sweet and he shared this perfect recipe immediately. With just 3 major ingredients, this petty shop palkova can be prepared under 15 minutes. Its completely a beginners sweet. There is no sugar syrup consistency or mixing process unlike our usual Maida burfi. It is so simple to make. Original recipe called for using Dalda / Vanaspathi but I used ghee in my first attempt and dalda in my second try. We loved the ghee ones more.
Anyone can make this halkova easily without any fuss. Friends, do try this easy, yummy, halkova / palkova / Maida burfi recipe for this Diwali 2020 and enjoy!
Quick Notes for US & Abroad Kitchens
- Flour Roasting on Electric Stoves: Use unbleached all-purpose flour (like King Arthur or Gold Medal). Electric cooktops retain heat, so keep the burner on low-medium (setting 2 or 3) and roast the flour in ghee gently for 8 to 10 minutes without letting it turn brown so the burfi stays pristine white.
- Sugar Preparation: In the US, grind standard granulated white cane sugar (like Domino or C&H) in a dry spice jar to a fine powder and measure 1 level cup. Confectioner’s / powdered sugar containing cornstarch can slightly alter the traditional crumbly melt-in-the-mouth texture.
- Temperature Check Before Mixing: Allow the roasted flour and ghee paste to cool down until just lukewarm to the touch before adding the powdered sugar. Mixing while hot will melt the sugar and make the dough too sticky.
- Setting and Slicing: Line a square glass container or steel loaf pan with parchment paper. Press the dough firmly with a flat spatula, chill in the refrigerator for 25 to 30 minutes to firm up, then bring to room temperature for 5 minutes before cutting cleanly into bite-sized squares.
90’s Kids Sweet – Halkova Recipe / Palkova / Maida burfi Recipe
Ingredients
- 1 cup All purpose flour / maida (approx. 130 g / 4.6 oz)
- 1 cup Powdered sugar (approx. 120 g / 4.2 oz, from 1/2 cup + 2 tbsp granulated sugar)
- ½ cup Melted ghee or dalda (approx. 120 ml / 4 fl oz)
- ¼ tsp Cardamom powder
Instructions
- Powder 1/2 cup + 2 tbsp sugar and measure 1 cup from it. Set aside.
- Take melted ghee in a kadai and heat it for few seconds. Add Maida. Roast it well for 8 to 10 minutes in low to medium flame without changing the color of maida. Maida turns like a semi thick paste after roasting. Switch off the flame and remove the kadai. Transfer the roasted maida to a mixing bowl and cool down.
- Let the maida paste cool down to room temperature. It should be warm enough to handle with your hands. It should not be hot. Add cardamom powder and half of powdered sugar. Mix well and add the remaining powdered sugar gradually.
- Mix well to make a smooth, thick dough. Take a bowl. Line with butter paper. Grease with ghee and transfer the dough to it. Press to make shape. Let it set for an hour on counter top or refrigerate it. It takes 30 minutes to set in refrigerator. Remove the bowl and keep it outside. If it’s too hard to cut, wait for sometime to bring down to room temperature otherwise burfi may crumble while you cut it.
- Loosen the sides with a knife gently. Invert the bowl to a plate and pat it. It will fall easily. Now cut into small squares and arrange in an air tight box. It tastes the best from the next day. You can store and use up to one week. Enjoy!
Video
Notes
- To make white colored burfi, maida should be roasted patiently in low flame without changing its color.
- Do not forget to line the bowl with butter paper for easy removal.
- If you use dalda, texture and taste of burfi varies slightly. Also burfi sets quickly than the ones made with ghee.
- Make sure, you don’t change the color of maida while roasting. Burfi won’t come white in color.
- For variations, you can add a tbsp of milk powder along with powdered sugar.
- If you cut the burfi before its set completely, it may crumble into small pieces.
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Try this easy, yummy palkova / maida burfi recipe and enjoy!
For more traditional festive ideas, check out my complete collection of South Indian Diwali Sweets and Snacks Recipes.
I made it today..Added 1/4 sugar extra as sugar we sugar we get in USA won't have much sweet..Unfortunately I could not knead like dough..Then added little milk,made like dough and made maida burfi..it taste good..Would it get spoiled since I added milk?
Hi thanks for sharing your feedback. Yes, shelf life will be less but you can refrigerate and use it upto 3 to 4 days I think