Makkan peda recipe

Makkan peda recipe – Arcot makkan peda recipe with full video and step-by-step pictures.

Makkan peda is a famous sweet from the North Arcot District of Tamilnadu. It looks similar to gulab jamun but it is made with khoya and stuffed with nuts. As my in-law’s side is from the North Arcot district, I have heard about this sweet a lot, but never tried or tested it at home.

Traditionally Makkan peda is made using Khoya, since I have posted khoya jamun recipe in Jeyashris kitchen, I decided to make this using instant gulab jamun mix. It turned out very soft and nice. As it is Diwali time, if you have Gulab jamun mix at home, do try out this recipe.

Also check out, Khoya jamuns, Channar puli, Rava gulab jamun, Potato gulab jamun recipe

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Makkan peda recipe

Popular arcot Makkan peda recipe

Course Dessert, Diwali recipes, Sweet

Cuisine Indian

Keyword Diwali recipes, Festival recipes, sweets

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 12 pieces

Author Jeyashri suresh

Ingredients

• 1 cup instant gulab jamun mix
• 3-4 tbsp milk to knead the dough
• 1.5 cups sugar
• 1.5 cups water
• 2 tbsp finely chopped nuts
• 1-2 tsp ghee
• Oil for deep frying

Instructions

• In a bowl add the gulab jamun mix. Traditionally Makkan peda is made using khoya. I have khoya gulab jamun recipe in Jeyashri’s kitchen.
• If you want to use Khoya, please check out the Khoya jamun recipe.
• Knead the dough into a smooth dough. It will be slightly sticky, ensure it is crack free.
• Cover and keep it aside for 10 minutes.

Let’s make sugar syrup now.

• In a saucepan add the sugar and water.
• Let the sugar melt and starts boiling.
• No need to bring to any string consistency.
• Once the syrup is sticky, it is ready.
• Switch off the flame.
• Grease your hands with ghee and knead the dough once.
• Make a small lemon sized balls.
• Take one dough ball and flatten it.
• Place 1 tsp of chopped nuts into this.
• Gently cover it as we do for modak.
• Flatten it like pedas.
• Repeat this for the rest of the dough.
• Keep this covered always.
• Heat oil in a pan and once it becomes hot, bring it to a medium-low flame.
• Gently drop 4-5 pieces of the peda jamuns into the oil.
• Swril this into the oil and let this become even browning.
• Once it becomes golden brown, take out from oil.
• Drain in a kitchen towel.
• Repeat this for the rest of the pedas.
• Let this cool.
• Warm the syrup a bit and gently immerse the fried pedas into the syrup.
• Let this soak for 2 hours.
• Enjoy the makkan pedas.

Video

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Notes

• Always keep the jamun dough covered to avoid drying and getting cracks
•  You can add raisins ( dry grapes) to the stuffing.
  • Always ensure that the sugar syrup is warm while adding the fried pedas.
  • Makkan peda stays good in the refrigerator for 5 days.

• In a bowl add the gulab jamun mix. Traditionally Makkan peda is made using khoya. I have khoya gulab jamun recipe in Jeyashri’s kitchen.

• If you want to use Khoya, please check out the Khoya jamun recipe.
• Knead the dough into a smooth dough using milk. It will be slightly sticky, ensure it is crack-free.
• Cover and keep it aside for 10 minutes.

• Let’s make sugar syrup now.
• In a saucepan add the sugar and water.
• Let the sugar melt and starts boiling.

• No need to bring to any string consistency.
• Once the syrup is sticky, it is ready.
• Switch off the flame.
• Finely chop the nuts and keep it aside. I used cashew nuts, almonds, and pistachios.

• Grease your hands with ghee and knead the dough once.
• Make small lemon-sized balls.

• Take one dough ball and flatten it.
• Place 1 tsp of chopped nuts into this.

• Gently cover it as we do for modak.
• Flatten it like pedas.

• Repeat this for the rest of the dough.
• Keep this covered always.

• Heat oil in a pan and once it becomes hot, bring it to a medium-low flame.
• Gently drop 4-5 pieces of the peda jamuns into the oil.

• Swirl this into the oil and let this become even browning.

• Once it becomes golden brown, take it out from oil.
• Drain it in a kitchen towel.
• Repeat this for the rest of the pedas.
• Let this cool.

• Warm the syrup a bit and gently immerse the fried pedas into the syrup.
• Let this soak for 2 hours.

• Enjoy the makkan pedas.

• Always keep the jamun dough covered to avoid drying and getting cracks.
• You can add raisins ( dry grapes) to the stuffing.
• Always ensure that the sugar syrup is warm while adding the fried pedas.
• Makkan peda stays good in the refrigerator for 5 days.

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