Makkan Peda\Stuffed Gulab Jamun | How to make Makkan Peda\Stuffed Gulab Jamun

By Shyamala Kumar  |  15th Nov 2015  |  
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  • Makkan Peda\Stuffed Gulab Jamun, How to make Makkan Peda\Stuffed Gulab Jamun
Makkan Peda\Stuffed Gulab Jamunby Shyamala Kumar
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Video for key ingredients

  • How to make Khoya

About Makkan Peda\Stuffed Gulab Jamun Recipe

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

Makkan Peda\Stuffed Gulab Jamun

Ingredients to make Makkan Peda\Stuffed Gulab Jamun

  • maida – 150 gms
  • sugarless Khoya – 100 gms
  • Desi ghee – 2 tbspn
  • baking soda – a pinch
  • Thick curd – 1 tbspn
  • sugar – 1 cup
  • water – 3\4 cup
  • elaichi powder – 1\2 tsp
  • Food colour – 2 or 3 drops (yellow\orange)
  • Dryfruits – equal amount of cashew badam raisin melon seeds
  • oil for deep frying

How to make Makkan Peda\Stuffed Gulab Jamun

  1. Chop dry fruits into fine pieces. Crumble the sugarless khoya to remove the lumps if any.
  2. 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 good knead. Keep it covered for 10 mins.
  3. In a pan, add sugar and water and 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 the food colour.
  4. Boil the syrup for 5-8 mins on a low flame. Switch off the flame. When we add the jamuns\pedas, the syrup has to be hot but not boiling.
  5. Grease your hands, take small lemon sized dough balls, roll it into smooth round, stuff it with a tsp of chopped dry fruits. Flatten the jamuns slightly. Keep it covered in a plate.
  6. Heat oil in a kadai till it is hot.Keep the flame to medium-low.
  7. 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.
  8. Transfer the jamuns\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.

My Tip:

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

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