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‎@Kitchen Queens Maryzkitchen 

SINDHI WINTER SWEET MAJOON / MAJUN

By DISHA LAHORI

Majoon is a type of Halwa, you could even call it a barfi. Basically, a mix of nuts is coarsely ground and then simmered in milk. Khoya and sugar are added to make it rich and give it a body. It is a sweet made in Sindhi homes.

Majoon is rich and nutritious, it is loaded with nuts and cooking on slow fire lends it a special aroma


INGREDIENTS

750 grms mava

200 gm badam chopped

200gms akhrot / walnut chopped

200gms kaju / cashew chopped

200gms kharik /dry datespowder

50 gms khaskhas [soaked ]

200 gms sugar

1 tsp elaichi powder

1 cup / 200ml water

Pista sliced for decoration as required

2 tbsp ghee + ghee to grease the tray .

PREPARATION

Dry roast the badam / walnut / cashew . Finely chop it.

Soak poppy seeds for an hour .

Crumble mava with clean hands .

Grease a tray with ghee.


METHOD

Heat 2 tbsp ghee in a non stick pan .

Add the mava and stir fry on low flame

Fry till brown .

Remove and keep aside .

In same pan take water + sugar .

Cook till the syrup becomes thick .

We want 1 string consistency .

Drain the excess water from the poppy seeds and add to the syrup and mix well .

Stir and cook for 2 mins .

Now add the cooked mava and mix well.

See that there are no lumps .

Now add the chopped dry fruits ,mix well and off the stove .

Transfer the mixture to the greased tray and spread it .

Garnish with sliced pista all over .

Flatten it with a spatula .

Allow it to cool .

Once it cools slice it and serve .

A small bowl of the high protein sweet along with a glass of milk is what most Sindhi’s enjoy as their breakfast.

It can be stored for as long as six months, provided perfectly cooked , it means there has to be absolutely no moisture.




Every winter we make 8 to 10 kgs to send to our married daughters families .We also stock for our regular consumption in winter , since it is served every morning for breakfast.
NOTES

You can also add desiccated coconut or roasted dry coconut .
We can also garnish with siver varq.
You can refrigerate and use for a week .