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Arcot makkan peda recipe
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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.
Prep Time20 minutes
Cook Time20 minutes
Course: Sweets
Cuisine: Indian
Servings: 16

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.