Arcot Makkan Peda: A Sweet Tale That Begins In The Kitchens Of Arcot Nawabs Of Tamil Nadu

There’s all the time one thing attractive a couple of detour. Should you keep the course on a highway journey or take the occasional unplanned flip off that freeway if there is a risk of a brand new discovery? I’ve all the time been the kind who takes the punt. While there have been instances when the detour finally ends up being a wasted effort, the variety of instances I’ve made great discoveries far outweighs these unsuccessful detours. I nonetheless keep in mind a brief detour eight years in the past whereas driving again from Bengaluru to Chennai that led to a candy discovery within the historic city of Arcot.

The Arcot Nawabs as soon as lorded the areas round Vellore and Ambur, essential business cities which can be on the Bengaluru-Chennai freeway. Most biryani followers have heard of the Ambur biryani that may hint its roots to the Arcot Nawab kitchens. The story of the Makkan Peda additionally begins in these kitchens. Mothi Krishnan has heard this story many instances over. He is the Executive Sous Chef on the Hilton Chennai and he grew up in Arcot. He recounted the identical story about how a candy store proprietor was served a candy delicacy ready by a visiting cook dinner from Mumbai on the Arcot Nawab’s palace about 150 years in the past (lengthy earlier than cooks travelled to luxurious motels to run meals promotions).

This was the identical candy store that I visited as soon as in 2013 and once more 5 years later (it wasn’t an unplanned detour this time). The Arcot Chettiyar candy stall is simple to drive previous within the crowded market road of Arcot. This iconic retailer is over 190 years previous, it was right here that the primary trials of what we now know because the Makkan Peda have been run. PD Sundaram is likely to be in his early 70s however he is nonetheless very obsessed with his enterprise and loves speaking in regards to the origins of the candy that has introduced a few of Tamil Nadu’s most illustrious political leaders to his store entrance. His nice grandfather determined to decode the candy he tried on the Nawab’s palace after which made some improvisations to the candy that was initially crafted with maida dipped in palm sugar. He changed the palm sugar with white sugar.

Think of the Makkan Peda as an improvised, richer model of a gulab jamun with a few great twists. One is the filling – every khoya ball is filled with an assortment of dry fruits that embody every part from pistachios, raisins, melon seeds and raisins. These nuts blunt the additional sweetness whereas the marginally layered textures are a tad totally different from the gulab jamun too. You may discover comparable variations of the Makkan peda round Arcot and Vellore, however locals like Chef Mothi Krishnan will level you within the route of the inventors. The sugar syrup within the candy, does not make it simple to order on-line. Your finest wager is to attempt making this at house or take the detour the following time you are on the Chennai-Bengaluru freeway.


Makkan Peda recipe

Recipe courtesy – Mothi Krishnan, Executive Sous Chef, the Hilton Chennai

(Serving – 15 pedas)


1 cup maida

3/4 cup khoya (unsweetened)

1/4 tsp baking soda

2 tbsp melted ghee

2 tbsp curd

2 tbsp water

2 tbsp combined chopped nuts/dry fruits (assortment of cashews, badams, pista and raisins)

oil to deep fry

For the sugar syrup:

2 cups sugar

1 cup water

few strands saffron


  • Add water, baking soda and khoya in a mixing bowl (Chef recommends utilizing do-it-yourself khoya in the event you can). Whisk it properly with none lumps.
  • Then add ghee and curd. Whisk once more, the combination ought to creamy and clean with none lumps (this can be a key step; ensure that there aren’t any lumps).
  • Add maida, combine properly and produce collectively. Sprinkle water if wanted. Do not knead a lot (simply sufficient to deliver collectively). The dough ought to barely unfastened not too tight. Otherwise, the pedas are likely to turn into further arduous. Cover and put aside for 15 minutes,
  • Meanwhile put together the sugar syrup. Take water and sugar in a pan. Add saffron to it. Heat, boil till sticky consistency and put aside.
  • Now pinch a small lemon sized ball, flatten (the pedas develop in dimension when fried, so flatten it properly earlier than frying) it make a dent within the centre add nuts and raisins. Pull the perimeters to the centre and shut it. Now flatten it barely. Repeat to complete your complete dough and hold it prepared.
  • Heat oil in a kadai – add few pedas could also be 2-3 at a time and fry till darkish golden brown.
  • Drain and add to sugar syrup. Soak no less than for half-hour.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch containers are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely bought stronger as I’ve explored culinary cultures, road meals and superb eating eating places internationally. I’ve found cultures and locations by means of culinary motifs. I’m equally obsessed with writing on shopper tech and journey.

2021-11-05 13:55:44

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