Arcot Makkan Peda sweet is a typical South Indian dish that would blow your head with its flavour and is named after a small village in Vellore. This Makkan peda recipe, which says volumes about the town of Arcot’s rich culture, is a traditional sweet there. They are available in all of the town’s sweet shops. They are steeped in a sugar syrup and filled with grated dried fruits. You’ll be enamoured by their divine flavour and want more. These sweets, which are a deep golden brown colour, closely resemble gulab jamun. They are known as pedas because, in contrast to gulab jamuns, they have a little flatter shape. Along with this Makkan peda recipe you will get kharwad peda recipe below which is also very delicious.
They contain a lot of dry fruits and are made using all-purpose flour, khoya, curd, ghee, and baking soda. Without something sweet, a special occasion in India is incomplete. These Makkan pedas are ideal for any event like that. You can offer it as a post-dinner dessert, at potlucks, anniversaries, and cat parties. What are you still holding out for? To enjoy them with your loved ones, try this recipe.
Makkan Peda
Equipment
- 1 Bowl
- 1 Spider spatula
- 1 Saucepan
- 1 cooking spud
Ingredients
For making makkan peda
- 1 Cup Khoya
- 2 Cups Flour
- 1 Tbsp Cooking Soda For making peda soft and fluffy
- ¼ Cup Ghee You also use butter
- ½ Cup curd
For makkan peda inner stuffing
- 6 Piece Cashews/Badam/Pista cut it small pieces
- 10 Piece Raisins
For making sugar syrup
- 4 Cups Sugar
- 3.5 Cups Water
- 2 Pieces Cardamom
- Few Strands Saffron
Instructions
For sugar syrup making
- In a large container, mix sugar and water. Crushed cardamom pods and saffron threads should then be added. around 10 minutes over a medium temperature, then boil it.
- until the sugar is completely dissolved. Stir it occasionally until it starts to thicken.
- Consistency with one string is not necessary. Keep warm by keeping covered.
For making makkan peda sweet
- Chop the nuts coarsely and thoroughly crumble the khoya. Maida should be added to a mixing bowl; jamun mix prepared in advance can also be used in its place.
- Cooking soda and khoya are added to the flour. Add the curd next (use fresh curd at room temperature).
- Gently knead the dough. Rework the dough after adding the ghee. The dough should be tender, silky, and light (see more in the post's suggestions and notes section). For 15 to 20 minutes, cover it with a damp cloth and let the dough aside.
- Rework the dough by applying oil or ghee to your palms. Create a ball by pinching a small piece of dough. Then, press down with your finger to flatten and dent.
- Now put two to three of the dry fruits in the centre. Without any holes, completely seal it, then slightly flatten. The rolled balls must to be flawless and free of fractures.
- With the leftover dough, repeat the process.
Video
Notes
- To make a recipe for buttery, soft Arcot Makkan Peda, use fresh, high-quality khoya. Before adding the khoya to the flour, thoroughly crumble or grate it.
- 2. Gulab jamun mix can also be used in place of all-purpose flour.
- Use fresh, thick curd that has been left out to air. The makkan peda smells and tastes awful because of the sour curd.
- Never overwork the dough; doing so results in dense, tough peda.
- To bind the dough if it accidentally becomes sticky, add 2 teaspoons of flour. Because it makes the pedas difficult, no more.
- To fix the dough if it becomes dry, add a very small amount of milk or water.
- To prevent the dough from drying out while it is resting, always cover it with a damp cloth.
- When rolling the balls, if they break, the dough is too dry. Next, knead the dough once more after adding 1/2 tsp of milk.
- Do not cram more than 2 to 3 nuts of your choice into the centre; doing so will cause the nuts to leak out while being fried.
- Make sure the rolled pedas are securely sealed and free of cracks; otherwise, they will fall apart in the hot oil while frying.
- I fried my food with oil. Alternatively, ghee can be used to fry pedas, which adds a beautiful scent and traditional flavour.
- Only fry the pedas on a medium flame; otherwise, the inside won't be cooked. It burns when fried on a high flame and splits open when fried on a low flame.
- To achieve the ideal colour and texture, this Makkan Peda Sweet should be fried for at least 5 minutes over a medium flame.
- Only when adding peda should sugar syrup be heated. The pedas will become smaller if it is hot outside.
