MAKKAN PEDA

     If food can speak out history and tradition of a place, then it is true for Arcot, a small town in Vellore near Chennai in India. I remember it as North Arcot and South Arcot, as mentioned in our history book in the 80's. And the name Arcot which means Aaru (river/six) and Kaadu(forest) in Tamil. It was one of the Southern kingdoms established by Mughal emperor Auragazeb.  No wonder the cuisine is quite reminiscent of Mughal Cuisine.
    Arcot Makkan Peda is a traditional South Indian recipe which originated from the kitchens of Arcot Nawabs. Once a Royal sweet still holds its forte along with Arcot famous 'Biriyani'.  Both known for its richness and tradition flaunting its rich legacy along with its noteworthy delicacy. This sweet plays an intricate role in the tradition of the city 'Arcot'.
     Though it looks more or less as its counterpart - Gulab Jamun it tastes nothing similar to it.  My first acquaintance with this sweet holds sweeter memory to cherish along for me.  It was served as a dessert on our Wedding and since then I have become an ardent fan of this Royal and sumptuous sweet which has a soft-juicy texture which melts in the mouth.  All the more the dry fruit and nut filling gives an overall twist to the show.
     Traditionally Makkan Peda is prepared with Maida/All Purpose flour and unsweetened khoya.  But this recipe is a simple version of the same, where  Instant Gulab Jamun Mix is replaced for the above ingredients.  The stuffing makes the sweet extra special, it mainly consists of several dry fruits and nuts including Cashew nuts, Almonds, Pistachios, Raisins and Figs. The dough is rolled into lemon-sized balls and then stuffed with tiny bits of dry fruits and nuts.  The balls are slightly flattened at the centre and then they are deep fried until they turn into golden brown colour.  Finally, the Pedas are soaked in Sugar Syrup for at least 10 hours for tasty, soft and succulent Makkan Pedas.

Cuisine : Arcot (South India)
Recipe : Sweet; Dessert
Difficulty : Medium
Yields : 15 Makkan Pedas
Author : SM


Preparation Time : 20 - 30 Minutes
Leavening Time : 10 to 15 Minutes
Cooking Time : 20 - 30 Minutes
Soaking Time : 10 -12 Hours

INGREDIENTS :

For Makkan Pedas :

Gulab Jamun Mix -1 Cup
Baking Soda- a Pinch
Milk/Curd - 4 Tbspn
Dry Fruits and Nuts - 3-4 Tbspn
Ghee - 3 Tspn

For Sugar Syrup :

Sugar - 11/2 Cup
Water - 11/2 Cup
Milk - 2 Tbpsn
Cardamom Powder -1/2 Tspn
Saffron - a Pinch (optional)

To Deep Fry :

Oil

METHOD:

For Makkan Peda :

• Sieve Instant Gulab Jamun Mix and Baking Soda once.
• Mix all the ingredients well until there are no lumps and the mix has a fine texture.
• Add Curd/Milk along with Ghee into it and mix well.
• Knead the dough by adding little Curd/Milk at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some more Curd or Milk and knead it again.
• Make smooth small balls from the dough and shape them into a cup.
• Fill it up with few tiny bits of dry fruits and nuts.
• Roll them into a ball and flatten them at the centre.
• Leave it aside for 10 - 15 minutes.
• Heat Oil/Ghee, reduce the flame to low.
• Gradually drop the shaped Makkan Pedas into the hot oil and fry them until they become golden brown in colour.
• Toss the Makkan Pedas frequently in oil to get an even colour.
• When they are done, remove them from the oil with a slotted spoon and drop them into the Sugar Syrup.
• Let the fried Makkan Pedas soak in the sugar syrup for at least 10-12 hours.
• Garnish them with Almonds or Pistachio slivers and a Rasin on top of it.
• Serve Makkan Pedas warm or cold, with a hearty drizzle of sugar syrup over it.

For Sugar Syrup :

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this in low flame and stir well until the sugar dissolves completely.
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder and Saffron.
• Do not stir when the sugar solution starts to boil.  This will affect the consistency of the syrup.
• STICKY SYRUP : For Makkan Pedas we need a bit of a sticky syrup similar to the ones we prepare for Gulab Jamuns.  
• To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.

• If there are lumps while mixing the Instant Gulab Jamun Mix and Baking Soda make sure to break the lumps before adding Curd/Milk to knead the flour.
• Lumps will affect the texture of the Pedas. They will not turn to be soft.
• Adjust the amount of Curd/Milk needed to knead the flour.
• Soak all the Makkan Pedas in Sugar Syrup in a wide bowl/pan.  Make sure they aren't over crowded.
• Alternatively, can cook the Pedas soaked in Sugar Syrup in a very low flame for few minutes.
• Heating helps the Makkan Pedas absorb Sugar Syrup soon and they also become very soft. 
• Do not cook them in high flame or leave them in the heat for a long time, this can break the Makkan Pedas.
• This method can be used if you are in short of time.
• Handle the Makkan Pedas carefully as they may tend to break easily, once they turn very soft.
• I have used nuts like Almonds, Cashewnuts and Pistachios and Dry Fruits like Raisins and Figs for the filling and have garnished it with Almond and Pistachios Slivers and Raisins.

*TIPS & TRICKS :

Adding milk to the Sugar Syrup is an old trick taught by my 'Dad'.
This helps to remove all the dirt and scum from the Sugar Solution.  Simmer it for few minutes until all the dirt coagulates and it would start to float over the Sugar solution.  Remove it with a slotted spoon