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Makkan Peda – Arcot Sweet

Makkan Peda is a popular dish in North Arcot District, South India. That is why it is also called Arcot Sweet. It is more like Gulab Jamun with dry fruits and nuts in it. You can either use “Gulab Jamun Instant mix” or make “Khoa” from milk. Khoa is nothing but thickening milk by heating it at a constant temperature.

I have had this sweet a very long time back. This happened to be my mom’s favorite sweet dish. Recently, Shriya has been talking about Makkan Peda which she ate in India. From then I have been tempted to try it. I tried it and it came out so well. Shriya, Arthi and I enjoyed it during our meet. I am so happy to share it with you. Here you go…


  • Milk Khoa – 1 cup
  • All purpose flour or maida – 2 tbsp
  • Milk powder – 1/4 cup
  • Cooking soda – 1/4 tsp
  • Milk – 1/2 cup
  • Sugar –  3 cups
  • Cardamom and sugar powder – 1/2 tsp
  • Slivered almonds – 2 tbsp
  • Raisins – 1/4 cup
  • Broken cashew nuts – 2 tbsp
  • Broken pistachios – 2 tbsp
  • Oil – 2 and 1/2 cups

Note:  Substitute for first five ingredients:

  • Gulab Jamun instant mix – 1 packet
  • Milk powder – 1/2 cup
  • Milk – 3/4 cup
  • Cooking soda – 1/4 tsp

Method of Preparation:

You can also prepare makkan peda without making khoa by using the instant Jamun mix and milk powder. There will be no big difference in taste. It also saves time. Here, I am going to explain both the ways of preparing this sweet.

  1. If you are using khoa: Take khoa, maida or all purpose flour, milk powder, cooking soda in a bowl and mix well. Add a little milk and knead it to a soft, smooth, non sticky dough.
  2. If you are using Gulab Jamun Instant Mix: Take the instant mix, milk powder, cooking soda in a bowl and mix well. Add a little milk and knead it to a soft, smooth, non sticky dough.
  3. Let the dough sit for 15 minutes.
  4. Take all the broken nuts in a plate.
  5. Make small balls of desired size out of the dough, preferably 3/4th size of a golf ball.
  6. Make a hole in the ball and fill it with nuts. Close it, roll into a smooth ball again and flatten it a bit (elliptical shape).
  7. Repeat the same procedure with the rest of the dough. Keep the pedas ready and covered to avoid from becoming dry.
  8. Heat oil for frying. I used canola oil. Oil should neither be too hot nor warm.
  9. In another deep, wide pan add sugar and 3 cups of water.
  10. Boil it at medium heat and let the sugar melt completely.
  11. When it becomes sticky and  starts thickening, turn off the stove and remove from heat.
  12. Sugar syrup has to be hot when you drop in the pedas.
  13. When oil is hot enough, drop a peda to check. Peda should go down and come up in a few seconds with bubbles.
  14. Let it cook for 6 to 8 minutes or untill brown.
  15. Sometimes if the oil is too hot it becomes brown quickly but the inside part will not be cooked. So try to heat oil to the right temperature and maintain it.
  16. As soon as you remove the pedas from oil, drop it in the sugar syrup. Make sure pedas are dry without oil before dropping in.
  17. Also make sure the syrup container is big enough to hold all the pedas. Remember the pedas will expand after absorbing the syrup.
  18. Now drop a batch of pedas in hot oil and remove when done and drop it in syrup.
  19. Repeat the same procedure with the rest of the pedas.
  20. Let it sit over night or atleast 4 hours.
  21. Makkan Peda is ready.

:) Serve warm with sugar syrup.

© Nithu for Spicy Tasty, 2011. |
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