Makkan Peda

Makkan Peda is a rich and juicy sweet which is made by stuffing dry fruits inside khoya, maida dough balls and soaking it in sugar syrup. It looks similar to gulab jamun but the taste and texture is little different because of the stuffing inside. The outer layer is soft and the inside has slight crunch from nuts.

This recipe is usually made during festive times or special occasions at home. The pedas are deep fried till golden and then soaked in warm sugar syrup. Because of this they become juicy and soft. You can keep this recipe simple and still get rich sweet which feels little special when served.

Jump to:

• About Makkan Peda
• Makkan Peda Ingredients
• How to make Makkan Peda Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Makkan Peda

Makkan Peda is a traditional sweet which is said to be originated from Arcot region. In this recipe khoya and maida is mixed to form a soft dough, then shaped into small balls with dry fruits stuffing inside. It is similar to gulab jamun but has its own taste and texture. It's fried and later soaked in sugar syrup.

The texture of Makkan Peda is soft outside and slightly rich inside. Khoya gives the base and helps make the peda soft and creamy. Maida helps to hold the shape while frying. The nuts stuffing gives slight crunch when you bite which makes this sweet more unique.

There are few variations in this recipe. Some people make it without stuffing and some add different nuts like cashew, badam and pista. You can also adjust the sweetness of sugar syrup as per taste. Saffron is added for light flavor and color. This recipe has rich taste and smooth texture which melts in the mouth.

I usually make Makkan Peda during festive times when making sweets at home. It takes little time but the result is very soft and juicy sweet which everyone in home enjoy eating.

Makkan Peda Ingredients

• Maida - I have used maida as base for the dough. It helps bind everything together and gives structure to the pedas. You can also mix little wheat flour if you want slight variation.
• Khoya - I used unsweetened khoya for making the dough, it give rich taste and soft texture to the pedas. You can use homemade or store bought khoya also.
• Baking Soda - I added little to make the pedas soft and light. It helps them puff slightly while frying, do not add more as it may change the texture.
• Ghee - I used melted ghee, it gives rich flavour and helps keep the pedas soft. You can also use oil if needed.
• Curd - I added this to make the dough soft and smooth. It also give slight tang and help with the texture, you can use fresh curd for better results.
• Mixed Nuts - I have used chopped cashews, badam, pista and raisins for stuffing. It gives crunch and rich taste inside.
• Oil - I just used for frying, it helps to cook evenly and give colour to pedas, you can also use ghee for frying.
• Sugar - I used to make the syrup for soaking the pedas. It gives sweetness and makes the pedas juicy. You can adjust sugar as per taste.
• Saffron - I added few strands saffron in sugar syrup. It gives light colour and mild flavour. You can skip if not available.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Carrot burfi

How to make Makkan Peda Step by Step

1. In a mixing bowl , take water. Add baking soda, add khoya.

2. Whisk it well without any lumps, add ghee and curd.

3. Whisk again, the mixture should creamy and smooth without any lumps.

4. Add maida, mix well and bring together. Sprinkle water if needed. Do not knead much. The dough should slightly loose not too tight. Cover and set aside for 15 minutes.

5. Meanwhile prepare the sugar syrup. Take water and sugar in a pan. Add saffron to it. Heat, boil until sticky consistency.Set aside.

6.Now pinch a small lemon sized ball, flatten it make a dent in the centre add nuts and raisins. Pull the edges to the centre and close it. Now flatten it slightly.Repeat to finish the entire dough and keep it ready.

7.Heat oil in a kadai - add few pedas may be 2-3 at a time and fry until dark golden brown. Roll over and fry so that its evenly fried.

8. Drain and add to sugar syrup. Give at least an hour mins soaking time.

Serve it warm or chilled!

Expert Tips

• Dough texture - I usually keep the dough slightly loose and soft. If dough becomes tight the pedas may turn hard after frying.
• Mixing - I just mix khoya well without lumps before adding flour. This helps get smooth texture in the pedas.
• Frying - I fry it in medium hot oil so they cook evenly inside. If oil is too hot they may brown fast outside.
• Stuffing - You can add small amount of nuts in the centre. Adding too much stuffing may break the pedas while frying.
• Soaking time - I keep the pedas in sugar syrup for some time so they absorb well. This makes them soft and juicy.

Serving and Storage

Serve Makkan Peda warm or at room temperature as dessert. This goes well during festive time or special occasions. Store leftover pedas in fridge in airtight container. You can reheat slightly before serving if needed.

FAQS

1. Can I make Makkan Peda without khoya?

Khoya is main ingredient in this recipe so it gives the texture and taste. You can try milk powder version but taste may differ.

2. Why did my pedas turn hard?

The pedas turn hard if the dough is too tight or over kneaded

3. Can I skip stuffing?

Yes you can make plain pedas without stuffing. It will still taste good but without crunch inside.

4. How long should I soak pedas in syrup?

You can soak for at least some time so they absorb syrup well. Longer soaking makes them more juicy.

5. Can I store Makkan Peda for long time?

You can store in fridge for few days in airtight container. Bring to room temperature before serving.

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