Makkan Peda Recipe - Malai Kaajaa Recipe - Tickling Palates (2024)

Published: Oct 24, 2016 · Modified: Feb 24, 2019 by Radhika · This post may contain affiliate links · Leave a Comment

Makkan Peda or Arcot Makkan Peda Recipe with stepwise photos. It is a popular and easy sweet to make and serve. Makkan peda is made using Sugarless Khoya and flour stuffed with nuts and then deep fried. It is also called as “Malai Kaajaa” in Vellore.

I came to know of this sweet several years ago from my neighbour as she served us this sweet for Diwali when we visited her. I thought it was stuffed gulab jamun and later came to know that it was called as Makkan peda.

My SIL’s huband is from Vellore and he referred to it as “Malai Kaajaa”. But whatever be the name of the jamuns, they are an elegant dessert to serve to guests and friends when they visit you or in a party.

Though I wish to post this for Diwali every year, the unavailability of sugarless khoya at my place was very frustrating and kept me from making it. But luckily this year I was able to get it, so made it off.

Notes:

1. If you do not get khoya, you can also do this with instant gulab jamun mix. But the taste won’t be the same.
Some add more maida and less khoya, but it won’t be as soft as it is supposed to be and also the soaking time will long.

2. Pay attention while deep frying. The oil should be warm and not hot, else the makkan pedas will immediately darken and burn.

3. Adding food color is optional but the distinction is beautiful to look at.

4. Do not overcrowd the pan while deep frying.

Makkan Peda Recipe with stepwise photos:

1.Chop both cashew nuts and badam into very small pieces.

2. In a bowl, mix together khoya, powdered sugar, chopped nuts, melon seeds, kesar food color to a thick lump and keep aside.

3. Crumble sugarless khoya in a mixing bowl. Add flour (maida), cooking soda, ghee and mix well.

4. Make a soft dough and let it rest for 10 to 15 mins. Keep the bowl always covered.

5.In a pan, mix together sugar and water. Let it come to a rolling boil.

6. Cook over medium flame for 3 mins or till the syrup reaches sticky consistency. Add crushed cardamom. Take off stove and keep aside.

7.Knead the dough lightly and divide into equal lemon sized round balls.

8. Flatten the balls gently between your palm and place ½ teaspoon of stuffing in the middle and close it by gathering the sides from around.

9.Pinch the top to seal it well and once again roll into a ball and flatten gently resembling a peda.

10. Continue with all the balls to make pedas.

11.Heat oil in a pan. When it reaches the right consistency, switch off the stove and wait for 10 seconds. Drop the makkan pedas one by one into the oil and let it cook.Turn them very gently to ensure even browning of pedas.

12. Drain on to a kitchen paper and then drop them into the prepared sugar syrup.Let the makkan pedas soak in for 1 hour before serving.

Makkan pedas are ready to serve either at room temperature or cold. They won't take long time to soak in the sugar syrup unlike the regular gulab jamuns.

You can also check out other easier recipes like Custard powder halwa, chocolate pedas, besan coconut pedas,carrot burfi, pink rasgullasto make for Diwali.

Makkan Peda Recipe details below:

Recipe