Makkan Peda Recipe – Sharmis Passion

Makkan Peda is a delicious and juicy sweet made by filling khoya, maida dough balls with dry fruits and soaking them in sugar syrup. It looks similar to Gulab Jamun but due to the ingredients stuffed inside, its taste and texture is slightly different. The outer layer is soft and the dry fruits have a slight crispness on the inside.

This recipe is usually made during festive times or special occasions at home. The pedas are deep fried until golden and then soaked in hot sugar syrup. Due to this they become juicy and soft. You can keep this recipe simple and still get a rich sweet that feels a little special when served.

About Makkan Peda

Makkan Peda is a traditional sweet that is said to have originated from the Arcot region. In this recipe, soft dough is made by mixing khoya and flour, then dry fruits are filled inside it and shaped into small balls. It is similar to Gulab Jamun but has its own taste and texture. It is fried and later soaked in sugar syrup.

The texture of Makkan Peda is soft from outside and slightly rich from inside. Khoya gives the base and helps in making the peda soft and creamy. Flour helps it retain its shape while frying. The dry fruit stuffing gives a slight crunch when bitten which makes this dessert more unique.

There are a few variations to this recipe. Some people make it without stuffing while some people add different dry fruits like cashews, almonds and pistachios to it. You can increase or decrease the sweetness of sugar syrup as per taste. Saffron is added for mild flavor and color. This recipe has rich flavor and a soft texture that melts in the mouth.

I usually make Makkan Peda while making sweets at home during festivals. It takes a little time but the result is a very soft and juicy dessert that everyone in the house enjoys eating.

Makkan Peda Ingredients

• maida – I have used all-purpose flour as the base of the dough. This helps bind everything together and gives structure to the peda. If you want a little change, you can also add some wheat flour.
• lost – To make the dough I used unsweetened khoya, it gives rich flavor and soft texture to the peda. You can also use homemade or store bought khoya.
• baking soda – I have added a little to make the peda soft and light. This helps them to puff up a bit while frying, do not add more as it may change the texture.
• Ghee – I used melted ghee, it gives rich flavor and helps in keeping the peda soft. You can also use oil if needed.
• Curd – I added it to make the dough soft and smooth. It also adds mild spiciness and helps with the texture, for better results you can use fresh curd.
• mixed nuts – For stuffing I have used chopped cashews, almonds, pistachios and raisins. It gives crispness and rich flavor from inside.
• Oil – I have used just for frying, it helps in uniform cooking and coloring of the pedas, you can also use ghee for frying.
• Sugar – I used to make syrup for soaking pedas. It brings sweetness to the peda and makes it juicy. You can increase or decrease sugar as per taste.
• Saffron – I added some saffron strands to the sugar syrup. It gives light color and mild taste. If not available you can skip.

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How to make Makkan Peda step by step

1. Take water in a mixing bowl. Add baking soda, add khoya.

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

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

4. Add flour, mix well and mix together. Sprinkle water if necessary. Don’t crush too much. The dough should be slightly loose and not too hard. Cover and keep aside for 15 minutes.

5. Meanwhile prepare the syrup. – Take water and sugar in a pan. Mix saffron in it. Heat, boil until sticky. Keep aside.

6.Now take a small ball of lemon size, flatten it and make a depression in the middle and put dry fruits and raisins in it. Close the ends by pulling them towards the middle. – Now flatten it a little. By repeating this, finish all the dough and keep it ready.

7. Heat oil in a pan – add a few pedas, maybe 2-3 at a time and fry until they turn deep golden brown. Flip it and fry it so that it gets fried evenly.

8. Filter and add to sugar syrup. Allow at least one hour and a minute for it to soak.

Serve it hot or cold!

Expert Tips

• Dough texture – I usually keep the dough a little loose and soft. If the dough has become hard then the pedas may become hard after frying.
• mix- I just mix the khoya well without lumps before adding the flour. This helps in getting smooth texture in pedas.
• Fry – I fry it in medium hot oil so that they cook evenly inside. If the oil is too hot they may brown faster on the outside.
• Stuffing – You can add small amount of dry fruits in between. Adding too much stuffing can cause the pedas to break while frying.
• Soaking time – I keep the pedas in sugar syrup for some time so that they get absorbed properly. Due to this they become soft and juicy.

serving and storage

Serve Makkan Peda hot or at room temperature as a dessert. It is good during festive times or special occasions. Keep the remaining pedas in an airtight container in the refrigerator. You can warm it a little before serving if necessary.

general questions and answers

1. Can I make Makkan Peda without khoya?

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

2. Why did my penis become hard?

If the dough is too hard or over kneaded then the pedas become hard.

3. Can I skip the stuffing?

Yes, you can make plain pedas without stuffing. It will still taste good but without the crunchiness on the inside.

4. For how long should the peda be soaked in syrup?

You can soak for at least some time so that they absorb the syrup properly. Prolonged soaking makes them more juicy.

5. Can I store Makkan Peda for a long time?

You can keep it in an airtight container in the refrigerator for a few days. Bring to room temperature before serving.

If you have any further questions about this Makkan Peda Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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