Kerala-style Kozhukatta, steamed rice dumplings stuffed with coconut and jaggery, served on banana leaves in a rustic setting.

Kozhukatta – Traditional Steamed Rice Dumplings with Coconut & Jaggery Filling

Kozhukatta – A Traditional Lent-Time Treat of Kerala Syrian Christians

Name: Kozhukatta Recipe – Kerala’s Traditional Sweet Dumpling for Palm Sunday
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 Kozhukatta
Cuisine: Kerala
Ingredients: 1 cup Roasted Rice Flour (Idiyappam Flour); 1.25 cups Water; 1/4 teaspoon Salt; 1 teaspoon Coconut Oil; 1 cup Freshly Grated Coconut; 1/2 cup Jaggery (Sharkara), grated; 1/2 teaspoon Cardamom Powder (Elakka)

From the sacred offerings for Lord Ganesha to the solemn kitchens of Kerala Syrian Christians on Kozhukatta Saniyazhcha, these steamed rice dumplings are a bite of pure nostalgia. As a daughter-in-law in a traditional Christian home who grew up relating Kozhukattai for Vinayaka Chaturthi, I’ve mastered the art of the perfect, crack-free Kozhukatta. Whether you call it Modak or Kozhukattai, this fail-proof recipe ensures a soft, white outer shell and a succulent coconut-jaggery filling. Discover the secrets to achieving that melt-in-the-mouth texture for your Oshana Saturday traditions or a healthy, gluten-free tea-time treat!

Kozhukatta (or Kozhukattai) is a humble yet beloved snack across India and Sri Lanka. Known as Modak in many parts of India, Momo in Eastern India, Bhutan, Tibet, and Nepal, this steamed dumpling transcends regional borders with its simplicity and versatility. Made with rice flour and stuffed with either sweet or savoury fillings, Kozhukatta is a delicacy that holds cultural significance in many communities. Kozhukatta is one of those timeless foods — simple in ingredients, yet deeply rooted in memory and meaning.

For me, it sits between two worlds. I grew up associating it with Vinayaka Chaturthi, as many do. But after marriage, it found a new place in my kitchen — as a tradition lovingly followed in a Kerala Christian home during Lent - Osana Saniyarzhcha.

A Dumpling with Many Names and Variations

The fillings for Kozhukatta vary based on regional preferences. In Kerala, the sweet version is made with coconut and jaggery, delicately flavoured with cardamom or dry ginger powder. Some households add cooked Bengal gram dal (kadala parippu) to the filling, while others mix dal, coconut, and jaggery together. A few even include sesame seeds for an added nutty crunch.

Just as the sweet versions have multiple variations, the savoury Kozhukatta also has an extensive list of fillings. These range from simple seasoning to elaborate vegetarian and non-vegetarian mixtures. Popular steamed rice dumplings from different cuisines include:

Ammini Kozhukattai – Small, seasoned rice dumplings
Paal Kozhukattai – Steamed dumplings in sweetened coconut milk
Arisi Upma Kozhukattai – A South Indian breakfast favourite
Pidi Kara Kozhukattai – A rustic dumpling with minimal ingredients
Chinese Pau – Soft, fluffy steamed buns
Sticky Rice Dumplings (Glutinous Rice Variants) – Found across Southeast Asia
Japanese Mochi – Soft, chewy rice cakes
Georgian Khinkali – A meat-filled dumpling with a juicy centre

Kozhukatta can be enjoyed as an evening snack or even as a wholesome breakfast dish.

Kozhukatta and Its Deep-Rooted Traditions

Kozhukatta is not just a snack; it carries deep cultural and religious significance. In Hindu traditions, Modakam (the counterpart of Kozhukatta) is an offering to Lord Ganesha, often depicted in his hand or placed in a bowl before him. And it is served as a Naivedyam/Prasadham during Vinayaka Chaturthi.

Why do Kerala Christians make Kozhukatta on Oshana Perunnal?

For Kerala’s Syrian Christians, Kozhukatta is strongly linked with Palm Sunday (Oshana Perunnal/Kuruthola Perunnal). It is a solemn tradition to prepare Kozhukatta on the eve of Palm Sunday, earning the day the nickname Kozhukatta Saniyazhcha (Kozhukatta Saturday). Some say this tradition symbolises the stones thrown at Jesus Christ during his suffering and crucifixion, much like the symbolism behind Easter eggs in Western Christian traditions.

I often ask my mother-in-law why Kozhukatta is made specifically for Palm Sunday, and she always shares the same explanation. Whether this belief is historical or a local interpretation, the tradition remains strong in Kerala Christian homes.

Why You’ll Love This Recipe!

Healthy & Gluten-Free – Made with rice flour and no refined sugar.
Steamed, Not Fried – Light and easy to digest.
Traditional Yet Versatile – Can be enjoyed as breakfast, a tea-time snack, or even a festive treat.

Love traditional Kerala snacks? Explore more Nadan Palaharam recipes here – Click now!

Kerala Kozhukatta Recipe Overview

Cuisine - Kerala (India)
Recipe Type - Snack/Traditional Festive Food
Difficulty - Medium
Yields - 20-25 Kozhukattas
Servings: 5-6
Author - SM @ Essence of Life - Food

Time Estimate:

Preparation Time - 20–30 Minute
Cooking Time - 30–45 Minutes.
Total Time: Approx. 1 Hour 15 Minutes

Experience the soulful flavours of Lent Food with Kerala Syrian Christian traditions! Click here for time-honoured recipes.

How to make Soft Kerala-style Kozhukatta for Lent | Traditional Palm Sunday Kozhukatta Recipe

Kerala Kozhukatta steamed rice dumplings with coconut jaggery filling served on a banana leaf

Traditional Kerala Kozhukatta for Oshana – A Lent Special

Kozhukatta (also known as Modak in Maharashtra and Kudumu in Andhra Pradesh) is a popular South Indian sweet dumpling, made with rice flour and stuffed with a delicious coconut-jaggery filling. Traditionally prepared during festivals like Osana, Vinayaka Chaturthi, and Ugadi, this simple yet flavourful snack is enjoyed across communities.

Let me present you with a step-by-step recipe to make soft, delicious Kozhukattas at home!

Ingredients:

For the Kozhukatta Dough:

2 Cups Rice Flour (Use Idiyappam/Appam flour for best results)
2 Cups Water (Adjust based on flour type)
Salt To Taste
1 Tablespoon Coconut Oil/Ghee (Added during kneading for a soft texture)

For the Sweet Coconut Filling:

1 ½ Cups Freshly Grated Coconut
¾ Cup - 1 Cup Jaggery (Adjust to taste)
2–3 Pods Cardamom Powder
A Pinch of Dry Ginger Powder (Optional, but adds a nice depth of flavour)

Method: Step-by-Step Cooking Instructions

Prepare the Coconut Filling

Melt the jaggery with ½ cup of water in a pan.
Strain the melted jaggery to remove impurities.
Add the grated coconut to the jaggery syrup and mix well.
Stir in crushed cardamom and dry ginger powder.
Cook the mixture on low flame until it thickens and turns dry.
Switch off the flame and allow it to cool completely.

Pro Tip: Don't overcook the filling! It should be moist but not sticky. Drying it out properly prevents the filling from leaking out.

Make the Dough for Kozhukatta

Bring 2 cups of water to a boil, then stir in salt and coconut oil/ghee.
Pour the boiling water into the rice flour, a little at a time, while mixing with a spatula.
Let it rest for 10 minutes, allowing the flour to absorb the water.
Once warm, knead into a soft, pliable dough.

Pro Tip: Always use boiling hot water to knead rice flour. This ensures a smooth, crack-free dough.

Shape the Kozhukatta

Divide the dough into equal portions and roll them into medium-sized balls.
Flatten each ball and shape it into a small cup.
Fill each cup with 1 to 1 ½ teaspoons of the coconut filling.
Carefully seal the edges and roll them back into smooth dumplings.

Pro Tip: If the dough cracks while shaping, wet your fingers slightly and smoothen it out!

Steam the Kozhukatta

Grease a steaming tray with coconut oil or line it with a banana leaf.
Arrange the Kozhukatta in the steamer without overcrowding.
Steam for 10–15 minutes on medium flame until they turn glossy and firm.
Once done, switch off the flame and let them rest for 2 minutes before serving.

Pro Tip: Do not over-steam! Overcooking can make the outer layer too chewy.

Pro Tips & Notes

For Perfect Dough

Best Flour: Idiyappam/Appam flour works best (e.g., Baba’s Idiyappam Flour).
Water Ratio: Adjust based on flour type.
Use Boiling Water: Ensures smooth texture.
Add Coconut Oil/Ghee: Enhances softness.
Rest the Dough: Allows better hydration.

Dough Consistency

Should be soft, pliable, and non-sticky.
If too dry, add a little more boiling water.
If too sticky, knead in some extra rice flour.

Jaggery & Coconut Filling

Use only the required amount of jaggery syrup to coat the coconut.
Let the mixture absorb and dry before switching off the flame.
Adjust sweetness to preference.

Flavour Boosters

Dry ginger powder adds warmth (optional).
A teaspoon of ghee in the filling enhances aroma.

Discover more Kerala Recipes – Click for Authentic Kerala Recipes here!

Kozhukatta - Authentic Kerala Style with Coconut and Jaggery Filling

Serving Suggestions

Best enjoyed warm with a cup of Tea/Chai or Coffee.
Some like to pair it with savoury snacks like Onion Pakoda, Ottu Pakoda or Paruppu Vadai

Storage & Reheating

Room Temperature: Stays fresh for 8–10 hours in a covered container.
Refrigeration: Store in an airtight box for up to 2 days.
Reheating: Steam for 3-5 minutes or microwave with a damp cloth for a soft texture.

Pro Tip: Avoid refrigerating for too long, as it can harden the rice flour outer layer.

FAQs

Why does my Kozhukatta crack while steaming?

Cracks happen due to dry dough. Ensure you use boiling water while kneading and keep the dough covered while shaping.

Can I use store-bought rice flour?

Yes! Use Idiyappam/Appam flour for the best results. I used Baba’s Idiyappam Flour, which worked perfectly!

Can I make the filling in advance?

Absolutely! The coconut-jaggery mixture can be stored in the fridge for 2–3 days in an airtight container.

How do I make Kozhukatta softer?

Use hot boiling water for kneading.
Add coconut oil or ghee while kneading for extra softness.
Don't over-steam; cook just until firm.

Kozhukatta – A Simple & Healthy Sweet Dumpling from South India

Kozhukatta is a simple yet delightful treat, loved across Kerala and beyond. Whether you're making it for Osana Saniyarzhcha, Ganesh Chaturthi, or simply as an evening snack, this traditional sweet dumpling is sure to bring joy! Try this recipe and let me know how it turns out in the comments!

More Traditional South Indian Sweets:

Unniyappam – Kerala Palaharam
Pesaha Appam – Traditional Kerala Indri Appam for Maundy Thursday
Vattayappam – Steamed Rice Cake

Don’t forget to share this recipe if you love it! 😊

APPLE JAM

This gorgeous golden hued Apple Jam is filled with fresh apple flavour and a wonderful texture. This Jam is quite easy to make and has no preservatives or artificial pectin in it. This recipe is for a small batch prepared with just a few Apples. The best thing about this preparation is that it is a quick process and won’t overwhelm your kitchen. All the more, it was ready within minutes.

I was in the process of cleaning out my refrigerator, and it is a usual process whenever I travel away from home. I leave just a few items which can last long and which I would need immediately when I come back. There I found few apples and some fruits lying in my fruit basket. As I was leaving home the next day, I had no choice of using them all up within an evening. My thought gave a path to the idea of APPLE JAM with the apples and a Mixed Fruit Jam with other fruits. I searched through my cook books for the long forgotten recipe with strong reminiscent of memories.

Should have been long enough I prepared this jam, may be around 12 years. But the flavour of the Jam still lingers on my tongue and thoughts, some recipes leave a strong note through my memories, and this dish is surely one among them. It reminds me of steamed apples my Mom gives me for breakfast during my school days.

I have used two Granny Smith and 4 Fiji Apples in this recipe. We can all the more use any variety of locally available apples. But be aware that the result may, of course, behave differently. My Jam came out with a perfectly expected texture with its wonderful golden colour.

Pectin is one main ingredient in the preparation of Jam, which helps to thicken the Jam. Apples have a lot of natural pectins. So I have not used any Pectin powder in the recipe, you may just have to boil the jam a little longer. But make sure not to skip the lemon juice, though, because that helps prevent the apples from turning brown. Also, I have not used any preservatives in the Jam, as I have made only a small batch of it. Refrigerate it and consume within a months time.

It tastes great over a toast, or spread it over your favourite bread or for a real treat has it with some warm croissants. I could just have a slice of toast for my breakfast and I left the Jam bottle in the freezer, to last a bit longer when we come back after our holidays.

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Around the World
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 Minutes
Cooking Time - 30- 45 Minutes

For more RECIPES WITH APPLE, Click here...

HOW TO MAKE APPLE JAM - HOMEMADE APPLE JAM

INGREDIENTS:

For Apple Jam:

Apple - 6 Nos.
Sugar - 21/2 Cups
Lemon Juice - 1/4 Cup
Cinnamon Powder - 1 Teaspoon (Optional)

METHOD:

Peel, core and cut the apples into small pieces.
Sprinkle few drops of water and Steam cook the apple pieces for a minute.
Switch off the flame and allow it to cool.
Grind the steamed Apple pieces into a purée.
Pour the Apple purée to a heavy bottomed pan, along with the Sugar and Cinnamon Powder.
Cook this on a low flame, stirring occasionally.
Add Lemon juice, stir well, and then bring to a boil.
Boil it for about 30-40 minutes until it thickens, stirring frequently.
Ladle the hot jam into clean and dry, sterilized jars.
Allow it to cool and then cover the jars tightly before refrigerating.

NOTES:

Can use a pinch of sodium benzoate as a preservative, if you are storing it for a long time.
Can use Cinnamon/Clove/Cardamom Powder in this recipe. Adding the spice powder to the recipe is purely optional.
Can also add a teaspoon of pectin powder, few drops of food colour and flavourings if you prefer.
Adjust the amount of sugar to suit your sweet tooth.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze the jam, but make sure to leave a little space at the top of the jar, as it expands in the freezer.

     Vadugapuli Naranga or Wild Lemon or Curry Naranga looks more or less like a Large Lemon, but the taste and is more sour and juicy with a note of bitterness. The texture is tougher than a normal lemon. This Pickle is an instant one prepared for Sadhyas (Banquets). It tastes best when fresh. Wild Lemon is known for its digestive properties and also cleanses the gut.
      Sadhya is usually served with a variety of local delicacies. The basic idea behind serving the dishes is balancing the tastes and flavours, along with treating your taste buds and soothing your stomach. The list of dishes would comprise of almost all tastes - sweet, sour, salty, spicy, umami and bitterness. Vadugapuli Naranga with its sour and bitter notes get along with other dishes balancing and enhancing the flavours. It is served at the leftmost corner next to salt followed by Kadumanga Achar and Inji Curry in the banana leaf in a Sadhya.
   There was a Vadugapuli Naranga Tree in my grandmother's place and I have thought who is going to use this Big Lemon. But during Onam/Vishu or any wedding ceremony, this Wild Lemon comes into limelight. Even people from the neighbourhood come asking for this Naranga. During my childhood days, I used to totally avoid this pickle from my banana leaf during Sadhyas.
     Above all my mother brings them back home and prepare this Pickle and insists us to have them, saying it is good for our digestion. In one such occasion, she packed this pickle in my lunch box to school. Until today my lunch is incomplete without a smidgen of pickle, but seeing this pickle I was sceptical as I know it would taste bitter, but no choice, the taste and flavour had got mixed up in the curd rice that I had to devour it. But I was totally taken aback by the unique lemony fragrance of this Naranga totally capturing my senses.
     But only recently I got a chance to prepare and taste this pickle. My MIL's friend here in Malaysia have a farm and they had sent us a few batches of these Wild Lemons. Even my MIL's sister was here this time, so both of them planned to prepare a pickle out of it.
     If you are storing the pickle for a long time, it can be prepared by peeling of the skin when it is raw or the whole lemon can be sauteed in oil for few minutes until it changes its colour, and then the skin can be peeled off. Sauteing the lemon slightly cooks the fleshy part inside and also it will reduce the bitterness of the Lemon.

You can find more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala (Indian)
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Maturing Time - Immediate
Cooking Time - 8-10 Minutes

HOW TO MAKE VADUGAPULI NARANGA ACHAR / WILD LEMON PICKLE

INGREDIENTS :

Vadugapuli Naranga/Wild Lemon - 2 Cups
Salt - 2-3 Tbspn
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Coconut/Sesame Oil - 3-4 Tbspn
Vinegar - 3 Tbspns

METHOD :

Remove the skin and cut the Lemon into tiny small pieces.
Alternatively, the whole lemon can be sauteed in oil for a few minutes until the skin changes its colour.
Cool it down and then peel off the skin and cut it into small pieces.
Dry roast the Fenugreek Seeds, cool and powder it.
Heat the oil in a pan.
Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
Immediately add the lemon pieces and saute them in a low flame for a few minutes until it becomes soft.
Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the above and mix well.
Add Jaggery to the above.
Cook this is in low flame until oil separates from the pickle.
Switch off the flame and allow it to cool.
Finally, add the vinegar to the pickle and mix well.

NOTES :

Adjust the salt and chilli powder as per your taste preference.
Pour some extra oil if you feel the pickle is dry.
More oil, more storage period.
Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
Store them in clean and dry Porcelain/Glass/Ceramic Jars.
Always use clean & dry spoons(preferably wooden spoons) for the pickle.
Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
Allow it to cool completely before storing it into sterilized bottles.
Refrigerate the pickle. It can stay good even with less oil and preservatives.
If stored properly, the pickle can last for a year or so.

A delicious Arcot Makkan Peda served in a white dish, garnished with chopped nuts and a raisin on top.

Discover the Secret to Perfect Arcot Makkan Peda: A Favourite Sweet Treat

"Authentic Arcot Makkan Peda Recipe – A Royal South Indian Sweet Treat"

Discover the Rich History of Arcot Makkan Peda: A Royal South Indian Sweet

If food could narrate the history and tradition of a place, the tale of Arcot, a small town in Vellore near Chennai, India, would be nothing short of captivating. Known for its rich cultural heritage and culinary legacy, Arcot holds a special place in South Indian history. I still remember it as North Arcot and South Arcot, as mentioned in our history books during the '80s. The town’s name has deep roots in the Tamil language, where "Aaru" means river/six and "Kaadu" means forest, reflecting the lush landscape that once surrounded it.

Mughal Influences in South Indian Cuisine

Arcot's culinary tradition is heavily influenced by its history as a Southern kingdom established by the Mughal Emperor Aurangzeb. This royal heritage is evident in the local cuisine, with dishes that echo Mughal influences. One such culinary gem is the Arcot Makkan Peda, a Deep-Fried Dessert that’s known for its unique flavour and indulgent texture.

What is Arcot Makkan Peda?

The Arcot Makkan Peda is not just any sweet; it’s a symbol of Arcot's royal past. This rich South Indian dessert traces its origins to the kitchens of the Arcot Nawabs, where it was once served to royalty. Despite resembling its more famous counterpart, Gulab Jamun, the Makkan Peda has a distinctive taste that sets it apart. Its juicy, soft texture melts in the mouth, while the dry fruit and nut filling adds a delightful crunch, making each bite special.

The dish is still a celebrated part of Royal Arcot Cuisine & cherished Arcot's culinary tradition, much like the famed Arcot Biriyani. Both dishes are testaments to the region's history, showcasing the richness and diversity of South Indian cuisine.

My First Encounter with Arcot Makkan Peda: A Cherished Memory

My introduction to this sumptuous sweet was a memorable one—it was served as a dessert at my wedding. From that moment on, I became a devoted fan of this delightful delicacy. Its soft, melt-in-the-mouth texture combined with the sweetness of the syrup and the crunch of the dry fruit and nut filling made it irresistible. Whenever I get a chance to enjoy Arcot Makkan Peda, I always make sure to indulge in at least two!

Traditional vs. Simplified Recipe: A Modern Take on Arcot Makkan Peda

Traditionally, the Makkan Peda is crafted using maida (all-purpose flour) and khoya. However, in this Easy Makkan Peda Recipe, we’re simplifying the process by using an instant Gulab Jamun mix for a quicker yet equally delicious result. The key to its rich flavour lies in the dry fruit and nut stuffing, which includes a mixture of cashew nuts, almonds, pistachios, raisins, and figs.

For a Step-by-step guide on How to Make Khoya/Mawa at home, click the link...

The Makkan Pedas are then deep-fried until golden brown and soaked in a fragrant sugar syrup for at least 10 hours, allowing them to absorb the sweetness fully. This process results in soft, succulent sweets that are bound to impress anyone who tries them.

Craving a quick and easy Instant Mix Gulab Jamun Recipe? Click the link for a hassle-free treat this Diwali!

Why You Should Try this Easy Arcot Makkan Peda Recipe

Royal Heritage: Experience a dessert that was once served in the royal courts of the Arcot Nawabs and a culinary secret from Royal Arcot Cuisine.
Unique Flavour Profile: Although it resembles Gulab Jamun, it has its own distinct taste and texture, thanks to the dry fruit filling and long soaking process.
Simplified Recipe: Using an instant Gulab Jamun mix makes it easy to recreate this traditional South Indian sweet at home. It's one of the finest alternatives to Gulab Jamun.

Looking for more festive inspiration? Check out my collection of delightful Diwali Recipes that are sure to impress your guests and make your celebrations memorable!

Recipe Overview

Cuisine: Arcot (Vellore), South India
Course: Dessert
Difficulty: Medium
Yields: 15 Makkan Pedas
Author: SM

Time Estimate

Preparation Time: 20–30 minutes
Leavening Time: 10–15 minutes
Cooking Time: 20–30 minutes
Soaking Time: 10–12 hours

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Step-by-Step Guide on How to Make Easy Makkan Peda Recipe with Gulab Jamun Mix"

Ingredients

For Makkan Peda:

1 Cup Gulab Jamun Mix
A pinch of Baking Soda
4 Tablespoons Milk or Curd
3–4 Tablespoons Dry Fruits and Nuts (cashews, almonds, pistachios, raisins, figs)
3 Teaspoons Ghee

For Sugar Syrup:

1½ Cups Sugar
1½ Cups Water
2 Tablespoons Milk
½ Teaspoon Cardamom Powder
A pinch of Saffron (optional)

For Deep Frying:

Oil/Ghee

Method: How to Make Makkan Peda

Preparation:

Preparing the Sugar Syrup

Make the Syrup: In a heavy-bottomed pan, combine sugar and water. Heat on low flame, stirring until the sugar dissolves. When it starts to boil, add milk to remove impurities. Skim off the scum that rises to the surface using a slotted spoon.

Add Flavourings: Once the syrup is clear, add cardamom powder and saffron. Avoid stirring while boiling as it may alter the consistency.

Pro Tip: For the perfect sticky consistency, touch the syrup with your fingers; it should feel sticky when rubbed between them.

Preparing the Makkan Peda

Prepare the Dough: Sieve the Gulab Jamun mix and baking soda together. Add milk or curd along with ghee, mixing well until there are no lumps. Knead the dough, adding milk or curd gradually, until soft and smooth. If it feels dry, add more milk or curd as needed.

Pro Tip: Make sure the dough is soft but not sticky. A well-kneaded dough ensures the pedas won't crack while frying.

Shape and Stuff: Divide the dough into lemon-sized balls and flatten each ball into a cup shape. Fill with tiny bits of dry fruits and nuts, then roll into a ball and slightly flatten the centre. Let them rest for 10–15 minutes.

Pro Tip: Cover the dough balls with a damp cloth while resting to prevent them from drying out.