• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sweets

    Makkan Peda recipe (Arcot Makkan peda)

    September 25, 2015 by Raks Anand 63 Comments / Jump to Recipe

    Jump to:
    • About
    • Celebration
    • Ingredients
    • Storage
    • Serving suggestions
    • Substitutions
    • Top tip
    • My notes
    • Recipe card
    • Recipe card
    • Stepwise photos

    Makkan peda recipe is similar to gubab jamun, but with dry fruits stuffing. Made using khoya, maida as main ingredients. Full video, step by step photos.

    Arcot makkan peda recipe
    Makkan Peda | Arcot famous sweet

    About

    It is very famous in Arcot, a small town in Vellore district, Tamil Nadu. So it is also known as Arcot makkan peda.

    Similar to gulab jamun recipe, but stuffed with dry fruits nuts in the middle, these Arcot makkan peda is sure a treat for you.

    When I was thinking of Diwali, thought should try Makkan peda by stuffing nuts in ready made Gulab jamun mix.

    Then when I saw few videos in Youtube, I got really tempted to try from scratch.

    When I googled, got the recipe from Hindu, but the measurements were really confusing for me.

    It was given in weight as well as too much quantity. So I sat and converted everything to cup measurements for easier understanding and reduced the quantity too.

    I was so scared until I fried the pedas in oil as everything was rounded up and approximate measures. But…. It – was – perfect!💃

    Best makkan peda recipe
    Best makkan peda | Stuffed with nuts

    Celebration

    Wondering why I am posting now? Is it because Diwali is nearing?  No🙂
    It’s my Blog Anniversary !!! 🎉

    Yes! It has been 8 amazing years of blogging! It’s really exciting and amazing feeling to see how I have progressed in cooking as well as blogging and proud to see all my work if I look back.😲

    For past few years, I never made any special blog anniversary posts as I remember it only at the last few days before. But this time, I remembered when it was Ganesh Chaturthi as I know after which I started blogging.

    So this time I am here with a special recipe to celebrate and share my happiness.

    Though it’s my hobby, there is always a great support from Vj and even Aj😊. My in-laws, Parents, brother, relatives, friends … all encourage me a lot.

    This has become my identity now and I am really happy that I started doing something as hobby and it has turned something useful and worthy!

    Special thanks to my friend Sangeeta, as a friend who has encouraged me to start me blogging and keep encouraging till now and share amazing recipes to me to try and post😍.

    All you wonderful reader friends make my day by your appreciations and feedbacks.

    I have been reading a lot of feedbacks through comments and mails. Each and every appreciation, note of thanks is precious to me.

    Makes me really happy and feel satisfied that I too could help someone in someway in their lives. Keep this support coming and thank you from my bottom of my heart🤗😊.

    Thanks to fellow blogger friends for your support too. Thanks to Kungumam thozhi and other medias for their features and support.

    I am really overwhelmed by all you feedback and support you give through social media. Keep it coming and I will keep going!

    Ingredients

    Though the concept is dough similar to gulab jamun that is, maida (all purpose flour) and khoya, stuffed with dry fruits /nuts like cashews, almonds, pistachios and raisin.

    Cooking soda is used to bring out softness and let the dough cook.

    In the syrup, for flavor use cardamom. And to make it exotic, add a pinch of saffron in Sugar syrup.

    Storage

    It stays good up to 4 or 5 days in shelf. Can be kept in fridge for 10 days but would not recommend after that. The sugar syrup may affect your throat if you store beyond I feel.

    Serving suggestions

    It tastes best when served warm. They are larger than gulab jamun and perfect to indulge it warm. Limit yourself with one per serving as it is high in calories.

    Check out my other Diwali sweets recipes.

    Substitutions

    Maida - Widely available as all purpose flour in rest of the world, you can also use Wheat flour, but the texture drastically changes.

    Vanaspati - I have used mixture of ghee and vanaspati in the dough, but you can fully use ghee, in place of vanaspati.

    Ghee - In case you are a vegan, you can fully use vanaspati, in place of ghee. Please note Vanaspati is high in trans fat.

    Sugar - In place of white sugar, you can use un-refined sugar (not brown sugar)

    You can make the same with readymade jamun mix instead of using everything else. Just prepare the dough as per package instructions and just stuff with nuts as mentioned in this recipe.

    Top tip

    • Do not over knead the dough. Just make it gently, still should look smooth.
    • Khoya should be crumbled before measuring, to make sure you measure right. I used frozen khoya, so defrost firstly if you are using frozen as well.
    • Chop nuts finely and stuff only as needed.
    • Seal the pedas well otherwise will open up.
    • Keep enough oil to deep fry, otherwise will not evenly browned.
    • If your oil is not in right temperature, either it will get burnt if too hot or will crack open if too low in heat. So regulate the heat as needed. Also do not over crowd pedas in oil.

    My notes

    • I used less sugar than mentioned, but not enough for soaking. So adjusted the recipe for you right.
    • You can add saffron or cardamom powder in sugar syrup.

    Recipe card

    Recipe card

    Arcot makkan peda recipe
    Print Pin
    4.50 from 4 votes

    Makkan peda recipe

    Makkan peda recipe is similar to gubab jamun, but with dry fruits stuffing. Made using khoya, maida as main ingredients. Full video, step by step photos.
    Course Sweets
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings 16
    Cup measurements

    Ingredients

    • 1 cup All purpose flour/ Maida
    • ½ cup + 2 tbsp Khoya Unsweetened milk solid
    • ¼ cup Curd
    • 2 tablespoon Ghee + Vanaspati
    • ½ teaspoon Cooking soda
    • 5 Badam/ almonds
    • 5 cashews
    • 5 pistachios
    • 15 Raisin
    • Oil to deep fry

    For sugar syrup

    • 3 & ½ cup Sugar
    • 3 & ½ cup Water
    • Saffron – A pinch Optional
    Prevent your screen from going dark

    Instructions

    • In a mixing bowl, place khoya (crumbled, at room temperature), maida, ghee, vanaspati, curd and cooking soda.
    • Mix well. Sprinkle water (approx 2 to 3 tbsp) and knead to a dough. Keep aside for 10 to 15 mins and prepare sugar syrup.
    • Add sugar and water in a vessel and bring to boil. Once it starts boiling, simmer it for four to 5 minutes in medium flame.
    • As the sugar syrup gets ready, make the pedas. Knead the dough again gently to make it smooth. Roll into equal, small lemon sized balls. Flatten it slightly.
    • Stuff with little of the mixed nuts say a large pinch. Gather the sides and cover the nuts.
    • Pinch to seal and roll it. Flatten slightly and make pedas. Repeat to finish.
    • Heat oil and lower the flame. Add several pedas at a time depending on the size of your kadai and oil you keep.
    • Cook in medium flame, gently turning now and then to ensure even cooking.
    • Once deep golden in colour, drain in paper towels and soak in hot sugar syrup. Let it soak of minimum 2 hours.

    Video

    Notes

    • Do not over knead the dough. Just make it gently, still smoothly.
    • Khoya should be crumbled before measuring, to make sure you measure right. I used frozen khoya.
    • Chop nuts finely and stuff only as needed. You can use your favourite nuts inside.
    • Seal the pedas well otherwise will open up.
    • If your oil is not in right temperature, either it will get burnt if too hot or will crack open if too low in heat. So regulate the heat as needed. Also do not over crowd pedas in oil.
    • Keep enough oil to deep fry, otherwise will not evenly browned.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. In a mixing bowl, place khoya (crumbled, at room temperature), maida, ghee, vanaspati, curd and cooking soda firstly. Mix well and then sprinkle water (approx 2 to 3 tbsp) and knead to a dough. Keep aside for 10 to 15 mins and prepare sugar syrup.
      how to make 1
    2. Add sugar and water in a vessel and bring to boil. Once it starts boiling, simmer it for four to 5 minutes in medium flame.
      how to make 2
    3. As the sugar syrup gets ready, make the pedas. Knead the dough again gently to make it smooth. Roll into equal, small lemon sized balls. Flatten it slightly.
      how to make 3
    4. Stuff with little of the mixed nuts say a large pinch. Gather the sides and cover the nuts.
      how to make 4
    5. Pinch to seal and roll it. Flatten slightly and make pedas. Repeat to finish.
      how to make 5
    6. Heat oil and lower the flame. Add several pedas at a time depending on the size of your kadai and oil you keep. Cook in medium flame, gently turning now and then to ensure even cooking.
      how to make 6
    7. Once deep golden in colour, drain in paper towels and soak in hot sugar syrup. Let it soak of minimum 2 hours.
      how to make 7

    Delicious, soft, rich and royal arcot makkan peda… Try it for any special occasion or for this Diwali 🙂

    makkan peda recipe
    Arcot makkan peda

    More Sweets

    • Fried modak recipe (With wheat flour) | Fried Mothagam
    • Panchamirtham recipe | Panjamirtham | Panchamrut recipe
    • Khajur modak recipe | Khajoor modak
    • Khoya modak recipe | Easy Ganesh chaturthi recipes

    Reader Interactions

    Comments

    1. jeyashri suresh

      September 25, 2015 at 2:02 am

      Awesome Raji. Lovely post and wish many many more years to come. Keep inspiring

      Reply
    2. Veena Theagarajan

      September 25, 2015 at 2:04 am

      You have done wonderful job Raks! congrats on your milestone! All the best for many more to come

      Reply
    3. coolsongs

      September 25, 2015 at 2:26 am

      Looks delicious 🙂 congrats raji

      Reply
    4. Happys Cook

      September 25, 2015 at 2:26 am

      Wow... Congrats for your Blog Anniversary... You are doing a wonderful Job Raks... Keep up the good work...And yummy recipe to celebrate the occasion...

      Reply
    5. Vijaya Rao

      September 25, 2015 at 2:50 am

      Congrats Raji, great job keep it up. Nowadays love ur videos. Happy anniversary wishes to u n ur Blog.

      Reply
    6. Vijaya Rao

      September 25, 2015 at 2:50 am

      Congrats Raji, great job keep it up. Nowadays love ur videos. Happy anniversary wishes to u n ur Blog.

      Reply
    7. Gayathri Ramanan

      September 25, 2015 at 3:03 am

      Congrats for your blog anniversary. Great Job Raks 🙂 Love all your recipes . Happy Blogging :-):-)

      Reply
    8. Kaveri Venkatesh

      September 25, 2015 at 3:13 am

      Congratulations Raji...love your blog...wishing u many more years of successful blogging 🙂

      Reply
    9. Traditionally Modern Food

      September 25, 2015 at 3:29 am

      Congrts Raji.. Wish mamy more susseful years:-) grt way to celebrate..looks yum

      Reply
    10. Krithika Rajesh

      September 25, 2015 at 4:39 am

      Many Congratulations on your blog anniversary !!!

      Reply
    11. Krithika Rajesh

      September 25, 2015 at 4:40 am

      Many Congratulations on your blog anniversary !!!

      Reply
    12. AparnaRajeshkumar

      September 25, 2015 at 4:43 am

      That's great you are truly inspiring among others . Keep blogging

      Reply
    13. Subhashini Arun Kumar

      September 25, 2015 at 4:44 am

      Congrats Raji...

      Reply
    14. esther

      September 25, 2015 at 5:07 am

      Hearty congrats. ... Love ur blog and presentations...

      Reply
    15. Bhavani Anand

      September 25, 2015 at 5:47 am

      Many Congratulations Raji!! You have been an inspiration!! 🙂

      Reply
    16. Kurinji

      September 25, 2015 at 6:04 am

      Congrats and keep blogging!!!

      Reply
    17. Learn Kolam

      September 25, 2015 at 6:23 am

      Congrats Raje. we are of proud of you, being such a determined person in the cooking blog which is ideal for a woman.The way of your presentation,what are essential "dos"& how to avoid don'ts,using the time effectively & your sincere efforts make learners venturing into cooking which is generally stamped as an unwanted job ,make you different from other bloggers.

      Reply
    18. parth lashkari

      September 25, 2015 at 6:26 am

      I always read your recipe s . easy to learn and try. I am 24 year s and really interested in making food and cooking. Your blog really help me to cook and learn. Thank you

      Reply
    19. Premalatha Aravindhan

      September 25, 2015 at 6:55 am

      Wo w congrats and keep rocking...

      Reply
    20. Premalatha Aravindhan

      September 25, 2015 at 6:55 am

      Wo w congrats and keep rocking...

      Reply
    21. Prasanna K

      September 25, 2015 at 6:57 am

      Congrats for the successful completion of another year of blogging..... I m your follower for many years...... your blog is a ready recon-er whenever I m trying new.......once again congrats... keep blogging.......

      Reply
    22. Lakshmi Prabha

      September 25, 2015 at 7:23 am

      Congrats Raji. I have tried so many recipes from your blog and they have come out really excellent. Keep going.. 🙂

      Reply
    23. Deepa

      September 25, 2015 at 7:24 am

      Congrats Raji.

      Reply
    24. Sarma

      September 25, 2015 at 7:38 am

      Happy anniversary for raks kitchen I HV tried many recipes from your blog all r super hit.....

      Reply
    25. jayanthini gopi

      September 25, 2015 at 7:40 am

      My "goto" place for all my recipe needs. Never let me down even once.. keep it going.. congrats n best wishes

      Reply
    26. Sarma

      September 25, 2015 at 7:42 am

      Can I omit Vanaspathi and add extra ghee?

      Reply
    27. Sarma

      September 25, 2015 at 7:44 am

      Can I omit Vanaspathi and add extra ghee?

      Reply
    28. Sarma

      September 25, 2015 at 7:45 am

      Happy anniversary for raks kitchen I HV tried many recipes from your blog all r super hit.....

      Reply
    29. apsara-illam

      September 25, 2015 at 8:37 am

      Congrats to blog anniversary raji...
      Which brand khoya did u use this recipe...
      I m in singapore.... That's y i want know that brand name raji...
      Thank you so much...
      All the best... Keep it up

      Reply
    30. Sridevi Chakaravarthi

      September 25, 2015 at 8:40 am

      Happy anniversary. Congrats. Thank you for your recipes.

      Reply
    31. Revathi Sambasivam

      September 25, 2015 at 9:46 am

      U always rocks!! Happy anniversary and keep posting!!

      Reply
    32. seetha srinivas

      September 25, 2015 at 9:48 am

      Congrats Raks...I visit your blog very often but this is my first comment, Always enjoy reading your blog. I too studied in SRC, Trichy.(1985 batch-M.Sc Physics). So, whenever you share some recipes connected with SRC, I immediately try them which brings back the golden memories of student life! Wish you all the best!

      Reply
    33. Laavanya

      September 25, 2015 at 10:02 am

      Happy Blog Anniversary 🙂 Congratulations on all your successes and yummy posts so far and wishing you many more.... These pedas are new to me and look so perfect and scrumptious.

      Reply
    34. Lakshmi

      September 25, 2015 at 8:21 pm

      Woohooo 8years of blogging!! really a big milestone 🙂 you always rock for your smart way of cooking.. I've tried many recipes from your blog though this is my first comment.. moreover your kitchen is like a Google for me.. :)) whenever I wanna try something New or traditional items I just type raks!! I'm very thankful to you:.)) Way to go.. All the very best.. keep rocking..

      Reply
    35. Lakshmi

      September 25, 2015 at 8:21 pm

      Woohooo 8years of blogging!! really a big milestone 🙂 you always rock for your smart way of cooking.. I've tried many recipes from your blog though this is my first comment.. moreover your kitchen is like a Google for me.. :)) whenever I wanna try something New or traditional items I just type raks!! I'm very thankful to you:.)) Way to go.. All the very best.. keep rocking..

      Reply
    36. Raks anand

      September 26, 2015 at 1:13 am

      Yes you can

      Reply
    37. Raks anand

      September 26, 2015 at 1:14 am

      Thank you everyone 🙂

      Reply
    38. Naga

      September 26, 2015 at 7:01 am

      Congrats raji

      Reply
    39. Subashini

      September 26, 2015 at 10:53 am

      Hearty congratulations raji...your recipes turn out to be perfect everytime because of the precise measurements and detailed instructions..your style of writing and the pictures inspire anybody to try out the recipe. keep up the great job.

      Reply
    40. Manju

      September 26, 2015 at 4:28 pm

      Wow congrats raji.

      Reply
    41. Manju

      September 26, 2015 at 4:29 pm

      Wow congrats raji.

      Reply
    42. Selvarani Ganesan

      September 27, 2015 at 11:48 pm

      Congratz..raji..
      Very proud of u.....keep blogging !
      Hats off

      Reply
    43. Sundari Nathan

      September 29, 2015 at 3:33 am

      Congrats Raji!! Wish u many more wonderful years to come!! 🙂

      Reply
    44. Gayathri Sudharson

      September 29, 2015 at 3:34 am

      congrats on your blog anniversary... not even a day passes without looking for recipes from post. I am from Salem, whenever you mention Salem in your post I'll be in cloud nine. The reason my family says my food is delicious is because of your blog. Right from curd rice i learnt from your blog only. like many I was zero in cooking when married but now the scenario is different. all the credits go to your hard work. all the recipes with step by step is not an easy task. that too, these days you're adding videos too.... thank you Raji.... keep up the good work.

      Reply
    45. Sita Lavanya

      October 07, 2015 at 1:46 pm

      I did this today,on the occasion of my sons birthday. It was tasting so delicious and rich that my taste buds were asking more.perfect measurements and tips.thank u so much rajeswari for such wonderful recipe.wish you all the best

      Reply
    46. vibhasri

      November 05, 2015 at 11:26 am

      Hi congrats for ur anniversary. How long can we store this?

      Reply
    47. Raks anand

      November 05, 2015 at 11:40 am

      In fridge, a week. Room temperature for 3 days.

      Reply
    48. Gomathi giri

      November 21, 2015 at 6:04 am

      Hi raji congrats I just want to know whether we can try this in gulab jamun mix and where we will get this khoya thank u ur posts are awesome

      Reply
    49. Raks anand

      November 21, 2015 at 6:06 am

      Hi Gomathi, Sure you can try it will be nice. Khoya will be there along with paneer in frozen section.

      Reply
    50. Anonymous

      March 24, 2016 at 8:24 am

      Thank for this recipe .can I make gulab jamun mix and I have to add khoya also?

      Reply
    51. Raks anand

      March 24, 2016 at 8:34 am

      You can use readymade mix, no need to add khoya.

      Reply
    52. radhi shree

      October 13, 2016 at 6:20 am

      Can v skip curd?

      Reply
    53. Raks anand

      October 13, 2016 at 6:27 am

      It gives softness and makes the jamun increase size too. So please do not skip

      Reply
    54. radhi shree

      October 14, 2016 at 12:13 am

      Mine was hard..I don't know where I went wrong

      Reply
    55. Raks anand

      October 14, 2016 at 12:40 am

      Cooking soda and curd makes it soft and spongy. Hope your cooking soda is fresh stock.

      Reply
    56. spicequeen

      February 07, 2017 at 1:24 pm

      Hi raks kitchen, can i know where u get khoya unsweetened /sweetened in singapore? I have never come across this in mustafa? Any recommendations of getting it, brand name?

      Reply
    57. spicequeen

      February 07, 2017 at 1:24 pm

      Hi raks kitchen, can i know where u get khoya unsweetened /sweetened in singapore? I have never come across this in mustafa? Any recommendations of getting it, brand name?

      Reply
    58. Raks anand

      February 07, 2017 at 1:29 pm

      It is there in Mustafa, just opposite to paneer, check both the rows opposite to paneer, there are two brands, one is nanak and other one Bharath. Atleast one of the khoya will be there.

      Reply
    59. durga jayachandran

      March 17, 2017 at 7:45 pm

      can we use readymade paal khoya as a substitute of unsweetened khoya ? as i hardly find sweetless khoya in department stores

      Reply
    60. Raks anand

      March 17, 2017 at 8:21 pm

      Readymade paal khoa has sugar in it, which would affect the colour and texture dear. So try small quantity and see if it works.

      Reply
    61. durga jayachandran

      March 21, 2017 at 3:59 pm

      thankyou for tip, will try & let u know akka 🙂

      Reply
    62. Nirmal

      November 08, 2018 at 11:03 pm

      Osum.. every day I revise Ur recipes...n of course Diwali ...nxt to my mum... Ur blog helps me a lot...congrats

      Reply
    63. Sunku

      July 11, 2019 at 2:09 pm

      I made makkan Peda 2 days ago and could not resist eating most of the 15 pedas all by myself. It was delicious

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Gokulashtami recipes

    • Panjiri Recipe | Janmashtami recipes
    • Mint nippattu, pudina nippattu | Gokulashtami special
    • Aval murukku recipe, poha murukku
    • Pepper seedai recipe, millet pepper seedai
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Gokulashtami recipes

    • Millet butter murukku recipe, millet murukku
    • How to make milagu thattai, pepper thattai recipe
    • Kara seedai recipe, seedai with store bought rice flour
    • Palkova recipe, how to make palkova

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen