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Makkan Peda

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Makkan Peda / Stuffed Gulab Jamun is a rich & sumptuous Arcot delicacy that is soft, juicy in texture and heavenly in taste!

How to make Makkan Peda?

The Arcot Makkan Peda has a close resemblance to Gulab Jamun but the dry fruit stuffing gives an edge to this Nawabi regal sweet. Ghee / butter
is added in the dough to get soft, melt-in-the-mouth, buttery texture. And that’s why the name ‘Makkan Peda’, I believe. The jamuns are slightly flattened to give the peda effect. In the original Arcot Makkan Peda, ghee is added in the sugar syrup also, to enhance the richness of the sweet. But in my version, I have skipped adding that.


  • Maida – 150 gm
  • Khoya / Mawa – 100 gm, unsweetened
  • Desi Ghee – 2 tbsp
  • Baking Soda – a pinch
  • Thick Curd – 1 tbsp
  • Sugar – 1 cup
  • Water – 3/4 cup
  • Elaichi powder – 1/2 tsp
  • Food colour – 2 or 3 drops (yellow or orange)
  • Dry Fruits – 1/4 cup (equal amount of cashew, badam, raisin,
    melon seeds)
  • Oil for deep frying


  • Chop dry fruits into fine pieces. Crumble or grate the khoya to remove lumps if any.
  • Mix maida, khoya, desi ghee, baking soda, curd into a soft dough.
  • Roll a small amount of dough to check, if it cracks then add little
    amount of milk and give a knead. Keep it covered for 10 mins.
  • In a pan, add sugar and water. Boil till the sugar gets dissolved. Add a spoon of milk to the syrup.
  • The dirt scum gets collected at the sides. Remove the dirt using the spoon.
  • Add elaichi powder and food colour. Boil the syrup for 5-8 mins in low flame. Switch off the flame.
  • When we add the jamun pedas, the syrup has to be hot but not boiling.
  • Grease your hands, take small lemon sized dough.
  • Roll it into smooth round, stuff it with a tsp of chopped dry fruits.
  • Flatten the jamuns slightly. Keep it covered in a plate.
  • Heat oil in a kadai. Keep the flame to medium-low.
  • Start frying jamuns 5 or 6 at a time till it is golden in colour.
  • Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough. 
  • Transfer the jamun pedas with the syrup to a flat-bottomed bowl in a single tier so that it gets soaked properly.
  • After 5-6 hrs of soaking, serve hot or chilled.


  • If the oil is very hot, inner layer of the jamun will remain uncooked. If the heat is low, jamuns would crack and the stuffing would come out. So, the right temperature of the oil should be maintained throughout while deep frying.

For more traditional Indian Sweets, plz checkout  Wheat HalwaBadam HalwaMalai KulfiOats Semiya Payasam, Mysore Pak.

Happy Cooking!

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Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

The authentic version of panchamirtham recipe has milk / curd, ghee, honey, edible camphor, elaichi powder and rock sugar. Here, I wanted to keep the salad simple but bursting with natural flavours of the fresh fruits and chia seeds. So, I have made few changes in the recipe… instead of milk/curd I have used lemon juice…skipped edible camphor, rock sugar and honey and have included jaggery and chia seeds.

The recipe calls for fresh fruits like apple, banana, pears, plums, dates and pomegranate. If any of these fruits are not in season, you can substitute that fruit with another, from the same family and with similar taste.

A small portion of jaggery in the recipe helps to subtly sweeten the dessert. Also, it enhances the nutritious value of the dish as jaggery is rich in iron and aids in digestion.

The highlight in this recipe is, I have included organic raw chia seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber to make it more nourishing. Also, it gives slight crunchiness to the salad. This delicious recipe can be relished as a dessert or a salad.


  • Banana – 1, medium sized, ripe
  • Apple – ½ cup, cored and cubed
  • Pears – ¼ cup, cored and cubed
  • Plums – 4 or 5, deseeded and cubed
  • Dates – 5 or 6, deseeded and chopped
  • Pomegranate seeds – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Raw Chia Seeds – 2 tsp
  • Cardamom / Elaichi powder – a pinch
  • Lemon juice – few drops


  • Prepare the fruits. Wash, peel, core or deseed and cube them as required.
  • Toss chopped banana, pears and apple with few drops of lemon juice to prevent them from discolouring.
  • In a large bowl, add grated jaggery and mash it slightly. Add the fruits, elaichi powder, half of the chia seeds and mix well till jaggery gets coated well on the fruits.
  • Sprinkle the remaining raw chia seeds over the fruit salad and serve immediately.

For more salad recipes, plz click Black Chick Peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Gado Gado.

Happy Cooking!