Makkan Peda/Jamoon

Makkan Peda/Jamoon

Makkan Peda/Jamoon

My very first diwali sweet recipe post. Referred this from popular food blogger’s site Jeyashri’s Kitchen.

This is a famous sweet in North Arcot District of TamilNadu. Here comes my version of this sweet.


Gulab Jamoon Mix: 1 cup
Sugar: 1 and 1/2 cup
Milk: 3-4 Tblsp
Dry Fruits: 2-3 Tblsp
Water for sugar syrups: 1 n 1/2 Cups
Oil: To Deep Fry

I added badam, pista and dry grapes for stuffing in the jamoon.


  • Chop the nuts finely.
  • Use the milk to knead the jamun mix as a soft dough without any cracks.
  • Cover it n keep aside for 10 mins.
  • In a pan add the water and sugar as directed. After the sugar dissolves, switch off the flame.
  • Then, start making jamoons.Grease your hands with ghee or oil.Take a small lemon size dough and make it as a ball. Next,slightly flatten it in center and stuff it with dry fruits.
  • Kindly note that keep the dough covered till u finish making jamoons.
  • Make the size of jamoon small since it may tend to expand when soaked in sugar syrup.
  • Meanwhile heat the oil for deep frying the jamoons. When it becomes hot, bring the flame to medium/normal.
  • After deep frying all the jamoons, put it in the sugar syrup. Make sure that sugar syrup is warm when adding the jamoons to it.
  • Serve it chill or as it is..

Yummy makkan jamoon is ready. Hope you all like this post. Wishing you all a very happy diwali 2014 folks.. Enjoy the festive season!!


4 thoughts on “Makkan Peda/Jamoon

  1. Timing is pretty important right? My wife who prepares excellent Mysore pak normally, missed out on timing this time. It was a wee bit early she simmered it and it was yellowish rather than light brownish. But, mullu murukku was damn good though. We all had a gala of time at parents’ place. it was fun…

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