Skip to main content

Makkan Peda - Arcot Special Sweet


Makkan peda is a quiet popular sweet famous in Arcot districts and this sweet resembles Gulab jamun.
But this is a rich one stuffed with chopped nuts in a disc shaped peda soaked in sugar syrup.Originally this sweet is made with khoya but once Manjula of Desi Fiesta made with milk powder and cream an instant version.
So tried it,the ouput was a soft and juicy makkan pedas and it tastes out of the world.I had only 1/2 cup of milk powder so made a small batch.Try this yummy dessert and enjoy.With no further delay lets move on to the recipe.........................................



                                                                          

 
                                                                       
                                                  Makkan Peda


                                                                  
 Basic Information

   Preparation time 15 minutes
   Cooking time 30 minutes
   Makes 8
    


  Ingredient


 

Ingredient
Quantity
Milk powder
1/2 cup
All purpose flour/maida
1 tbs
Fresh cream
2-3 tbs
Chopped nuts(almond and cashew)
1-2 tbs
Sugar/sakkarai
1/2 cup+1 tbs
Cardamom powder/ellakai podi
a generous pinch
Ghee/nei
1 tsp
Oil/Ghee
for frying


 
  Method 
 
  • Put the sugar in a pan and add around 1/2 cup of water and cook it in a medium flame till it becomes slightly thick(no need of any string consistency).
 
  • Take the milk powder in a bowl and to this add a tsp of ghee and mix it well. to this add the cream and make a soft dough.
 
  • Let the dough rest it for 10 minutes.Divide the dough into equal balls.Make a dent on the ball and keep some chopped nuts and roll it smoothly.Flatten it slightly and keep it aside.

  • Heat the pan with oil in a medium flame.Drop 3-4 discs at a time and fry it till both sides get nice and golden.Drain it on a paper towel and and drop in in the sugar syrup.Let it soak for 1- 2 hours.

  • Serve it with some chopped nuts.





Enjoy...................................................................





  •  Do not give so much pressure while rolling the balls.
  •  Here I used almonds and cashews,cucumber seeds and raisins can also be used .
  • Oil should be in a minimum flame otherwise the peda may turned out brown without cooking inside
  • If the oil temperature is very low the pedas may disintegerate in the oil,so make sure to keep a medium temperature.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.


Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...