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MAKKAN PEDA – A DELICIOUS DIWALI SWEETS RECIPE


Makan Peda (Arcot makkan peda) is a delicious sweet recipe made with all-purpose flour and khoya. If you have khoya handy this sweet is easy to make in 30 mins.

How to make khoya(khoa) at home?

Making khoya at home is simple but time-consuming work. Khoya is nothing but a milk solid, so you can easily make at home by boiling the milk until it becomes thick. The milk tends to boil and flow out of the pan. Also, it will get burned quickly. So the constant supervision is necessary until the khoya is done. Making khoya process is much similar to a milk kova (palkova) recipe. Khoya is used in many sweet recipes like Gulab Jamun, pedha, burfi, gujiya,

Making khoya process is much similar to a milk kova (Palkova) recipe. Khoya is used in many sweet recipes like Gulab Jamun, pedha, burfi, gujiya, kalakand, and ladoos.

1. Rinse the heavy bottomed pan add milk and bring it to a boil. Keep stirring in between to avoid burning the milk and sticking to the pan.

2. Reduce the flame to medium and allow it to cook. Keep stirring and scraping the milk solids on the sides and bottom of a pan for every 1-2 minutes interval. This helps to avoid burning the milk.

3. Cook until the milk becomes thick and solid. In between the milk goes through several phases, first, it will reduce the half after 20 minutes, then becomes grainy after 40 minutes. After an hour, it becomes solid. For me, it took an hour to make khoya.

I used 4 cups of milk that yields 10 tbsp of khoya. 10 tbsp of khoya is needed for this recipe. If you are using store bought khoya use the same amount.

South Indian Sweet Recipe:

Makan Peda is a soft and delicious South Indian sweet recipe. It is a popular sweet from Arcot (Vellore) tastes more like a Gulab Jamun. You can make this sweet using Gulab Jamun mix also. If you have khoya handy this sweet is easy to make less time.

For the first time, I came through this recipe in YouTube, the color and texture of the sweet tempted me to try this sweet. I tried for the first time last week without adding baking soda; it ended up in hard Makkan Peda’s. Then I added baking soda and tried for the second time today  and it turned out perfect.

Smart Cooking Tips:

  1. I made khoya at home using full-fat milk, 4 cups of milk yields 10 tbsp of khoya. If you are using store bought khoya use the exact 10 tbsp of khoya.
  2. If you are making khoya at home. Make sure to keep on stirring and scrapping the milk solids from bottom and sides of a pan.
  3. Make sure to cook until the khoya becomes thick consistency when you allow it to cool it will become even thicker like the one available in the store.
  4. Make sure to fry the makan pedas in a medium flame, if you fried it in a high flame it will get brown quickly on the outer side and the inner part remain uncooked.
  5. I used chopped mixed nuts like cashew nuts, almonds, and pistachios for filling the pedas, you can also any nuts of your choice.
  6. Sugar syrup must be hot when soaking makkan padas, this helps to keep the pedas soft without drying.
  7. After stuffing the Peda with nuts seal the edges and roll it into a smooth ball without any cracks. The cracks tend to open more when frying.

MAKKAN PEDA - A DELICIOUS DIWALI SWEETS RECIPE
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Makan Peda (Arcot makkan peda) is a delicious sweet recipe made with all-purpose flour and khoya. If you have khoya handy this sweet is easy to make in 30 mins.  

Course: Dessert
Cuisine: Indian
Servings: 14
Author: Antonet Roajer
Ingredients
  • 4 cup MILK
  • 1 cup ALL PURPOSE FLOUR
  • 0.25 tsp BAKING SODA
  • 2 tbsp YOGURT
  • 1.50 cup SUGARS GRANULATED
  • 1.50 cup WATER
  • 2 no CARDAMOM
  • 5 gms ALMONDS
  • 5 gms CASHEW NUTS RAW
  • 5 gms PISTACHIO NUTS RAW
  • 2 tbsp GHEE
  • 1 cup OIL
Instructions
  1. In a heavy bottom pan, add milk and bring it to a boil. Keep stirring in between to avoid burning the milk.

  2. When it comes to a boil reduce the flame to medium and keep stirring and scraping the bottom and sides of a pan to avoid the milk from burning and sticking to the pan. 

  3. Cook until the milk becomes thick and solid consistency as I shown in the above picture. Now khoya is done (it takes at least 55 to 65 mins to make khoya). If you have store bought khoya you can skip this step. 4 cups of milk yield 10 tbsp of khoya. If you are using store bought khoya use the exact 10 tbsp of khoya.

  4. In a wide bowl add khoya, all-purpose flour, baking soda, ghee and mix well. Add yogurt and knead a soft dough. If you find difficult to make a dough sprinkle little amount of milk and make a soft dough. Cover and keep the dough for 5 minutes.

  5. In the mean time start preparing the sugar syrup separately and heat the oil in a pan separately for frying the pedas.

  6. For preparing sugar syrup: In a pan add sugar, cardamom, water and allow it to boil. When the sugar melts down completely reduce the heat to low.

  7. Now start making the pedas, divide the dough into small balls and make a dent on it and place the chopped nuts and seal the edges. Roll it into a smooth ball without any cracks and press gently in between the palms (avoid flattening it too much).

  8. In a hot oil deep fry the pedas in a medium flame until the color changes into golden brown. Place makkan pedas in a hot sugar syrup, remove the pan from heat and allow the pedas to soak for at least 30 minutes before serving. 

How to serve makan peda?

Serve makan peda hot or cold.

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