Arcot Makkan Peda

by Shaheen Ali

Arcot is sweet lover’s paradise in Vellore City, this historical town has carried forward a piece of its rich legacy in the form of a delicacy known as Makkan Peda! Well the Makkan Peda certainly looks close to our very famous Gulab Jamuns or you can say it’s quiet close to those super delicious, heavy duty, stuffed Mawa Batis from Indore. No matter what and how it looks, this recipe certainly doesn’t calls for that instant gulab jamun mix. To get the authentic Makkan Peda flavor, you have to go through an elaborated way.


The procedure of making Makkan Peda is exactly the same as Gulab Jamuns, the only difference it has that it’s a very very famous sweet of Arcot and can be found in local sweet stalls and the second difference is that it is stuffed with lots of chopped nuts and is huge in size. … Really huge! When i was frying the balls, it was lemon sized. But after getting into the syrup it almost doubled up, so with this you can very well imagine how big one peda must be…pheww!

Super rich in calories and is a big NO to all the weight watchers and as it doesn’t have an sugar free version hence it is a again a big No to the diabetics.

Print Recipe
ARCOT MAKKAN PEDA
Course dessert
Cuisine tamil
Prep Time 15 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
For Syrup :
  • 1 cup Sugar
  • 3/4 cup Water
  • 1 pinch Cardamom Rose a powder - OR drop of Essence [optional]
  • strands Saffron - few
For Stuffing :
  • 1 tbsp Mawa Koya /
  • 1/3 cup Nuts of your choice - [ cashews, almonds, pictachios, raisins, walnut, chironji, apricot etc]
Course dessert
Cuisine tamil
Prep Time 15 minutes
Cook Time 15 minutes
Servings
piece
Ingredients
For Syrup :
  • 1 cup Sugar
  • 3/4 cup Water
  • 1 pinch Cardamom Rose a powder - OR drop of Essence [optional]
  • strands Saffron - few
For Stuffing :
  • 1 tbsp Mawa Koya /
  • 1/3 cup Nuts of your choice - [ cashews, almonds, pictachios, raisins, walnut, chironji, apricot etc]
Instructions
  1. In a large mixing bowl, add maida, khoya, sooji, ghee and milk and mix together. Knead it to make a soft and supple dough. Cover it with a muslin cloth and keep aside while you prepare the syrup.
  2. For making syrup, heat water in a sauce pan and add sugar into it along with few strands of saffron and cardamom powder or rose essence which ever you like.
  3. Let sugar melt in the water and cook till you get one string consistency.
  4. Meanwhile finely chop all the chosen nuts and keep aside.
  5. Pinch a lemon sized ball from the dough, flatten it into a disk and stuff a teaspoon of chopped nuts in between. Roll it to make a fine and smooth ball. Make sure there should not be any cracks, else the balls will open while frying.
  6. Using similar method, make rest of the stuffed balls with the dough. As the Makkan Pedas are a little big in size so i got 8 balls from the dough.
  7. Heat oil in a wok till piping hot. Reduce the flame and carefully slide in the balls and fry in low heat till dark brown in color.
  8. Transfer the fried balls into the sugar syrup and let them immerse completely for few minutes or till they double the their size.
  9. Serve Hot !!!
Notes :
  1. The makkan pedas can be made round or you can also slightly flatten it.
  2. Always fry the balls in low heat so that it gets cooked till inside.
  3. After making the dough, make sure you allow it to rest for 10-12 mins.
  4. If you find the dough to be too crumbly or hard then adjust it by adding little milk so that it gets kneaded well.
  5. Always cover the dough during it's resting period to avoid cracks on the surface.
  6. The sugar syrup should be of one string only. If the syrup is too thin the balls will dissolve in it, and if it's too thick then the syrup wont get inside the balls and leave it dry from inside.
Recipe Notes

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Recipe adapted from Prema's Culinary

Love : Shaheen

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