Go Back

Makkan Peda Recipe - Malai Kaajaa Recipe

Makkan peda or Malai Kaajaa recipe with stepwise photos.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine Indian
Servings 6 pedas


For the Peda:

  • Sugarless Khoya - 1/2 cup
  • All purpose flour - 2 tbsp
  • Ghee - 2 tsp
  • Cooking Soda - 1 fat pinch
  • Oil - to deep fry

For the stuffing:

  • Cashew nuts - 5
  • Badam - 5
  • Melon seeds - 1 tsp
  • Sugarless khoya - 1 tsp
  • Powdered sugar - 1/2 tsp
  • Kesar food color - 2 pinch

For sugar syrup:

  • Sugar - 1 cup
  • Water - 1 cup
  • Cardamom - 1


For the Stuffing:

  • Chop both cashew nuts and badam into very small pieces.
  • In a bowl, mix together khoya, powdered sugar, chopped nuts, melon seeds, kesar food color to a thick lump and keep aside.

For the sugar syrup:

  • In a pan, mix together sugar and water. Let it come to a rolling boil.
  • Cook over medium flame for 3 mins or till the syrup reaches sticky consistency. Add crushed cardamom. Take off stove and keep aside.

For the Makkan Peda:

  • Crumble sugarless khoya in a mixing bowl. Add flour (maida), cooking soda, ghee and mix well.
  • Make a soft dough and let it rest for 10 to 15 mins. Keep the bowl always covered.
  • Knead the dough lightly and divide into equal lemon sized round balls.
  • Flatten the balls gently between your palm and place 1/2 tsp of stuffing in the middle and close it by gathering the sides from around.
  • Pinch the top to seal it well and once again roll into a ball and flatten gently resembling a peda. Continue with all the balls to make pedas.
  • Heat oil in a pan. When it reaches the right consistency, switch off the stove and wait for 10 seconds. Drop the makkan pedas one by one into the oil and let it cook.
  • Turn them very gently to ensure even browning of pedas.
  • Drain on to a kitchen paper and then drop them into the prepared sugar syrup.
  • Let the makkan pedas soak in for 1 hour before serving.