Ingredients:
Gulab Jamun Mix - 200 gms
Sugar - 1 kg
Milk- less than 1/4 th of Gulab jamun mix
Dried Nuts - 1 cup ( cashews, dry grapes, pista, pumpkin seeds etc.,)
Cooking Soda- 1 pinch
Cardomom powder - 1 tsp
Food Colour ( optional ) - 1 pinch
Oil - to fry
Cinnamomum Camphora - 1 pinch
Method:
- Mix Gulab Jamun mix with soda and milk and knead gently to make a soft dough with out sticking and rest it for 5 to 10 min.
- Prepare the dried nuts mixture by cutting it in to smaller pieces and keep aside.
- Make the dough in to soft round balls on your palm and make a small hole and fill it with nuts mixture, close the hole and slightly flatten a bit.
- Now heat oil in a pan and fry the prepared balls 2 or 3 at a time. Do not overheat oil, otherwise it will brown quickly but the innerpart of the ball might not cook.
- Turn sides slowly for even cooking on both sides. Cooking time for each piece should be 7 to 8 min.
- In another pan add sugar and equal amount of water, bring it to boil to make the sugar syrup.
- Once the syrup thickens after boiling, add cardomom powder, food colour, Pacchai karpooram and mix well. Take it out from the flame and keep aside.
- When the peda pieces are cooked, drain the oil and drop it in the sugar syrup. At that time sugar syrup should be hot.
- Set it aside for 15 to 20 min to soak it completely and dress it with nuts on top.
- Mouth watering Makkan peda is now ready to eat.
Note:
- When the peda Soaks in syrup, it expands its size. So, prepare enough sugar syrup.
