Makkan Peda recipe (Arcot Makkan peda)

Name: Makkan peda recipe
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 cup All purpose flour/ Maida; ½ cup + 2 tbsp Khoya (Unsweetened milk solid); ¼ cup Curd; 2 tbsp Ghee + Vanaspati; ½ tsp Cooking soda; 5 Badam/ almonds; 5 cashews; 5 pistachios; 15 Raisin; Oil to deep fry; 3 & ½ cup Sugar; 3 & ½ cup Water; Saffron – A pinch (Optional)

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

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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.

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4.50 from 4 votes