Makkan Peda

மக்கன் பேடா

Makkan Peda

Makkan Peda is a traditional Indian sweet that epitomizes the rich culinary heritage of the Indian subcontinent. Renowned for its creamy texture and nutty fillings, this delicacy is often prepared during festive occasions and celebrations. The sweet traces its roots back to royal kitchens, where it was crafted to impress guests with its luxurious ingredients and elaborate preparation. Today, it remains a favorite for its delectable taste and the way it melts in the mouth, offering a taste of India’s sweet legacy.
Makkan Peda
  • Type of Dish:

    Type of Dish:

    Dessert

  • City:

    City:

    Ranipet

  • State:

    State:

    Tamil Nadu

  • Country:

    Country:

    India

  • Language:

    Language:

    Tamil

A creamy and nutty traditional sweet
MAIN INGREDIENTS
All-purpose flour (Maida)

All-purpose flour (Maida)

Khoya (unsweetened milk solid), crumbled

Khoya (unsweetened milk solid), crumbled

Sugar

Sugar

RECIPE CARD

Makkan Peda

Makkan Peda is a traditional Indian sweet that epitomizes the rich culinary heritage of the Indian subcontinent. Renowned for its creamy texture and nutty fillings, this delicacy is often prepared during festive occasions and celebrations. The sweet traces its roots back to royal kitchens, where it was crafted to impress guests with its luxurious ingredients and elaborate preparation. Today, it remains a favorite for its delectable taste and the way it melts in the mouth, offering a taste of India’s sweet legacy.
Makkan Peda
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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
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Cuisine
South Indian
Course:
Dessert
Diet:
Vegetarian

Instructions

  • In a mixing bowl, combine room-temperature khoya, maida, ghee, vanaspati, curd, and cooking soda. Mix well, then sprinkle 2-3 tablespoons of water and knead into a dough. Let it rest for 10-15 minutes.
  • In a vessel, combine sugar and water. Bring to a boil, then simmer for 4-5 minutes on medium heat until slightly thickened. Add saffron if using.
  • Knead the dough again until smooth. Roll into small, lemon-sized balls, flatten slightly, and stuff each with a large pinch of mixed nuts. Seal the edges and form into peda shapes.
  • Heat oil on a medium flame. Fry pedas, turning occasionally, until deep golden. Do not overcrowd the kadai.
  • Drain pedas on paper towels, then soak in hot sugar syrup for at least 2 hours.

Notes

  1. Avoid over-kneading the dough; it should be gently mixed to stay smooth.
  1. Ensure the khoya is properly crumbled for accurate measurement.
  1. Finely chop nuts for stuffing and use sparingly to prevent bursting during frying.
  1. Maintain the correct oil temperature to prevent the pedas from burning or cracking.
  1. Use sufficient oil to ensure even frying and browning.

Nutrition Info (Approximate Values)

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Benefits

  1. Protein rich
  1. High Fibre
  1. Anti-oxidant
RATING AND COMMENTS

Reviews

5 out of 5 stars

138 reviews