Name: Arcot Makkan Peda Recipe | Makkan Peda Sweet
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 Cups Maida / All purpose Flour; 1 Cup Unsweetened Khoya; ½ Cup Curd; ¼ Cup Ghee; 1 tsp Cooking Soda; 5 Cashew / Badam / Pista ((Each)); 15 Raisins; 3 Cups Sugar; 3 Cups Water; 4 Pods Cardamom; Few Strands Saffron

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Arcot Makkan Peda Recipe | Makkan Peda Sweet with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This Arcot Makkan Peda is a traditional South Indian dessert, named after a small town in Vellore district from the state of Tamilnadu. It can be found in all the sweet shops, hotels, and restaurants in the Arcot region. These dark golden brown coloured delicacies have a close resemblance to Gulab jamun but are a little flat in shape and bigger in size, which is why they are called pedas. It is prepared with simple ingredients like All-Purpose flour, unsweetened khoya, curd, cooking soda, and ghee. Not only the resemblance, but the preparation method also is the same as jamuns but the only difference is, it is filled with chopped dry fruits in the center. If you are reluctant of trying with all-purpose flour, you can easily replace it with a readymade jamun mix. It was my hubby who insisted me to try this recipe and to say the truth this is the first time I am tasting this sweet, It was really heavenly and the texture was buttery soft. I have already shared Kala Jamun Recipe with nuts stuffed inside and if interested, check my 100+ Diwali Sweets / Snacks Recipes with Deepavali Legiyam Recipe used to digest all oily stuff.

Check my other Diwali Sweet Recipes like
1. Bread Jamun / Dry Jamun
2. Paneer Jamun / Pink Rasagulla
3. Milk Powder Gulab Jamun
4. Sweet Potato Gulab Jamun
5. Rasmalai
6. Gulab Jamun with Ready Mix

Arcot Special Sweet

Arcot Makkan Peda Recipe | Makkan Peda Sweet

Priya Santhamohan

Arcot Makkan Peda Recipe | Makkan Peda Sweet is a traditional South Indian dessert. These dark golden brown coloured delicacies have a close resemblance to Gulab jamun but are a little flat in shape and bigger in size, which is why they are called pedas.

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Dessert, Diwali Recipes, Sweet

Cuisine South Indian

Servings 30 Peda

Calories 107 kcal

Ingredients

FOR THE PEDA

2 Cups Maida / All purpose Flour
1 Cup Unsweetened Khoya
½ Cup Curd Link for Homemade Curd
¼ Cup Ghee Link for Homemade Ghee
1 tsp Cooking Soda

FOR THE INNER STUFFING

5 Cashew / Badam / Pista (Each)
15 Raisins

FOR THE SUGAR SYRUP

3 Cups Sugar
3 Cups Water
4 Pods Cardamom
Few Strands Saffron

Instructions

For Sugar Syrup: Add sugar and water in a wide vessel. Then, add crushed cardamom pods and saffron strands. Boil it for about 10 minutes on medium flame, until sugar dissolves completely. Stir occasionally till it becomes slightly thick. No one string consistency is required. Keep covered to retain the warmness.

For making the Makkan Peda

Crumble the khoya well and chop the nuts finely. To a mixing bowl, add the maida, it can be replaced with readymade Jamun mix too.
To the flour, add the khoya and cooking soda. Then, add the curd (use fresh curd at room temperature).
Knead the dough very gently. Add the ghee and knead it again. The dough should be soft, smooth, and light (Read more in the tips/notes section given in this post). Cover it with a damp wet cloth and keep the dough aside for 15 to 20 minutes.
Grease your palms with oil/ghee and knead the dough again. Pinch a small-sized dough and make a ball. Then, flatten and make a dent with your finger.
Now, place the dry fruits (2 to 3) in the center. Seal it thoroughly without any gaps and flatten slightly. The rolled balls should be smooth without any cracks.
Do the same with the remaining dough.

Frying the Pedas

Heat oil/ghee in a pan, and when the oil is hot enough, drop a few balls carefully.
Always fry the peda in very low flame for about 5 minutes, till it reaches golden color.
Keep the fried peda in a kitchen towel for 5 minutes, to absorb the oil. Never add the peda to the hot sugar syrup (warm only) as it will shrink in size. The peda absorbs the sugar syrup very fast and give at least 2 hours soaking time.
Try this Makkan Peda Sweet for this Diwali festival.

Video

Notes

Tips for Makkan Peda Sweet

1. Use fresh and good quality khoya for a buttery soft Arcot Makkan Peda Recipe. Also, crumble or grate the khoya thoroughly before adding to the flour.

2. All-Purpose Flour can be replaced with readymade gulab jamun mix too.

3. Use fresh and thick curd at room temperature. Sour curd makes the peda smell and tastes bad.

4. Never knead the dough tightly, else it makes the peda dense and hard.

5. If the dough turns sticky by mistake, add 2 tsp of flour for binding. Not more, as it makes the pedas hard.

6. If the dough turns dry, add very little milk or water to troubleshoot it.

7. While resting the dough, always cover it with a damp wet cloth, else it becomes dry. Giving resting time to the dough is a must to get soft peda, so never skip this step.

8. If the balls crack when rolling, it means the dough is dry. Then add 1/2 tsp of milk to the dough, knead again, and then proceed.

9. Just stuff 2 to 3 nuts of your choice, in the center not more than that, else it oozes out, while frying.

10. Ensure the rolled pedas are properly sealed without any cracks, else it disintegrates in oil when frying.

11. I used oil for frying. If preferred, pedas can be fried in ghee, which lends a wonderful aroma and authentic taste too.

12. Always fry the pedas on medium flame only, else it won’t get cooked inside. If fried on high flame, it gets burnt and if fried on low flame, it breaks open.

13. This Makkan Peda Sweet should be fried for at least 5 minutes at the medium flame to get the perfect color and texture.

14. Sugar syrup should be warm only while adding peda. If it is hot, the pedas will shrink in size.

Keyword Arcot Makkan Peda, Makkan Peda Recipe, Makkan Peda Sweet

Arcot Makkan Peda Recipe

Method for Arcot Makkan Peda Recipe

1. For Sugar Syrup: Add sugar and water in a wide vessel. Then, add crushed cardamom pods and saffron strands. Boil it for about 10 minutes on medium flame, until sugar dissolves completely. Stir occasionally till it becomes slightly thick. No one string consistency is required. Keep covered to retain the warmness.

2. For making the Makkan Peda: Crumble the khoya well and chop the nuts finely. To a mixing bowl, add the maida, it can be replaced with readymade Jamun mix too.

3. To the flour, add the khoya and cooking soda. Then, add the curd (use fresh curd at room temperature).

4. Knead the dough very gently. Add the ghee and knead it again. The dough should be soft, smooth, and light (Read more in the tips/notes section given in this post). Cover it with a damp wet cloth and keep the dough aside for 15 to 20 minutes.

5. Grease your palms with oil/ghee and knead the dough again. Pinch a small-sized dough and make a ball. Then, flatten and make a dent with your finger.

6. Now, place the dry fruits (2 to 3) in the center. Seal it thoroughly without any gaps and flatten slightly. The rolled balls should be smooth without any cracks.

7. Do the same with the remaining dough.
Frying the Pedas: Heat oil/ghee in a pan, and when the oil is hot enough, drop a few balls carefully.

8. Always fry the peda in very low flame for about 5 minutes, till it reaches golden color.

9. Keep the fried peda in a kitchen towel for 5 minutes, to absorb the oil. Never add the peda to the hot sugar syrup (warm only) as it will shrink in size. The peda absorbs the sugar syrup very fast and give at least 2 hours soaking time.

Try this Makkan Peda Sweet for this Diwali festival.