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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.

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!💃
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
Makkan peda recipe
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
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.
Stepwise photos
- 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.
- 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.
Delicious, soft, rich and royal arcot makkan peda… Try it for any special occasion or for this Diwali 🙂
jeyashri suresh
Awesome Raji. Lovely post and wish many many more years to come. Keep inspiring
Veena Theagarajan
You have done wonderful job Raks! congrats on your milestone! All the best for many more to come
coolsongs
Looks delicious 🙂 congrats raji
Happys Cook
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...
Vijaya Rao
Congrats Raji, great job keep it up. Nowadays love ur videos. Happy anniversary wishes to u n ur Blog.
Vijaya Rao
Congrats Raji, great job keep it up. Nowadays love ur videos. Happy anniversary wishes to u n ur Blog.
Gayathri Ramanan
Congrats for your blog anniversary. Great Job Raks 🙂 Love all your recipes . Happy Blogging :-):-)
Kaveri Venkatesh
Congratulations Raji...love your blog...wishing u many more years of successful blogging 🙂
Traditionally Modern Food
Congrts Raji.. Wish mamy more susseful years:-) grt way to celebrate..looks yum
Krithika Rajesh
Many Congratulations on your blog anniversary !!!
Krithika Rajesh
Many Congratulations on your blog anniversary !!!
AparnaRajeshkumar
That's great you are truly inspiring among others . Keep blogging
Subhashini Arun Kumar
Congrats Raji...
esther
Hearty congrats. ... Love ur blog and presentations...
Bhavani Anand
Many Congratulations Raji!! You have been an inspiration!! 🙂
Kurinji
Congrats and keep blogging!!!
Learn Kolam
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.
parth lashkari
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
Premalatha Aravindhan
Wo w congrats and keep rocking...
Premalatha Aravindhan
Wo w congrats and keep rocking...
Prasanna K
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.......
Lakshmi Prabha
Congrats Raji. I have tried so many recipes from your blog and they have come out really excellent. Keep going.. 🙂
Deepa
Congrats Raji.
Sarma
Happy anniversary for raks kitchen I HV tried many recipes from your blog all r super hit.....
jayanthini gopi
My "goto" place for all my recipe needs. Never let me down even once.. keep it going.. congrats n best wishes
Sarma
Can I omit Vanaspathi and add extra ghee?
Sarma
Can I omit Vanaspathi and add extra ghee?
Sarma
Happy anniversary for raks kitchen I HV tried many recipes from your blog all r super hit.....
apsara-illam
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
Sridevi Chakaravarthi
Happy anniversary. Congrats. Thank you for your recipes.
Revathi Sambasivam
U always rocks!! Happy anniversary and keep posting!!
seetha srinivas
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!
Laavanya
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.
Lakshmi
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..
Lakshmi
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..
Raks anand
Yes you can
Raks anand
Thank you everyone 🙂
Naga
Congrats raji
Subashini
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.
Manju
Wow congrats raji.
Manju
Wow congrats raji.
Selvarani Ganesan
Congratz..raji..
Very proud of u.....keep blogging !
Hats off
Sundari Nathan
Congrats Raji!! Wish u many more wonderful years to come!! 🙂
Gayathri Sudharson
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.
Sita Lavanya
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
vibhasri
Hi congrats for ur anniversary. How long can we store this?
Raks anand
In fridge, a week. Room temperature for 3 days.
Gomathi giri
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
Raks anand
Hi Gomathi, Sure you can try it will be nice. Khoya will be there along with paneer in frozen section.
Anonymous
Thank for this recipe .can I make gulab jamun mix and I have to add khoya also?
Raks anand
You can use readymade mix, no need to add khoya.
radhi shree
Can v skip curd?
Raks anand
It gives softness and makes the jamun increase size too. So please do not skip
radhi shree
Mine was hard..I don't know where I went wrong
Raks anand
Cooking soda and curd makes it soft and spongy. Hope your cooking soda is fresh stock.
spicequeen
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?
spicequeen
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?
Raks anand
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.
durga jayachandran
can we use readymade paal khoya as a substitute of unsweetened khoya ? as i hardly find sweetless khoya in department stores
Raks anand
Readymade paal khoa has sugar in it, which would affect the colour and texture dear. So try small quantity and see if it works.
durga jayachandran
thankyou for tip, will try & let u know akka 🙂
Nirmal
Osum.. every day I revise Ur recipes...n of course Diwali ...nxt to my mum... Ur blog helps me a lot...congrats
Sunku
I made makkan Peda 2 days ago and could not resist eating most of the 15 pedas all by myself. It was delicious