Makkan Peda

                                                    Makkan Peda

               Most famous sweet of Arcot district, makkan peda. Looks very similar to Gulab jamun, but its taste is entirely different. The recipe is also similar, only the proportions vary. It is stuffed with dry fruits and nuts. One should have lot of patience while doing this makkan peda,  as it should be fried over low medium flame. Its preparation is time consuming, but the results are soft, yummy makkan pedas.
              There are 2 variants, one is dry and is look-alike of Badushah but is black or dark brown in colour, other  is juicy with sugar syrup, like gulab jamun. I tried the latter version. It came out really well, very soft, well cooked and yummy.

Cuisine: South Indian
Preparation Time: 20 minutes 
Cooking Time: 3 to 9 minutes per peda
Yields: 20 ns of medium size (ie, size of a lemon)

Ingredients:
Maida: 1/2 cup
Unsweetened Khoya: 1/2 cup 
Water if needed ( I did not use, the curd was enough)

Fresh Curd: 2 table spoons
Baking soda: 1/2 teaspoon
Oil for frying 
Dry fruit and nut: 2 table spoon (Cashews, Badam and raisin finely chopped) 

For Sugar syrup: 

Sugar: 1 1/2 cups
Water:  1 1/2 cups
Cardamom: 2 to 3 pods finely crushed

Method:
1. Crumble the khoya and add maida and mix it well, using your finger till the mixture resembles bread crumbs, add 1/2 tea spoon of baking soda.
2. Add curd and make it into a soft dough, if you feel it is dry. You can sprinkle some water to make it softer.
3. Keep the dough covered and leave it for 10 minutes, mean while chop all the nuts and dry fruits.
4. After 10 minutes divide the dough into equal sized balls.
5. Take the dough ball in your palms, flatten it. Place some chopped nuts in the center and close it carefully. Roll into balls and slightly flatten it. Keep it aside.
6. Likewise make all the rest of the makkan peda.
7. Place a frying pan and pour enough oil for frying.
8. Adjust the flame between low to medium and fry the makkan peda till it becomes dark golden brown and take it out.
9. Place a wide vessel on the stove, add sugar, powdered cardamom and water as mentioned and boil till it reaches one string consistency. Put off the flame.
10. Add the fried makkan peda into the syrup and soak it for 2 to 3 hours.
11.The Soft yummy makkan pedas are ready to eat.

Note:
1. The sugar syrup should reach one string consistency, to achieve perfect makkan peda.
2. The dough should be soft and slightly sticky but not very hard and firm.
3. Make sure that you fry makkan peda in medium flame so that it cooks completely. If you fry in high flame the outside will darken but the inner part may not be cooked.