Majun / Majoon
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.
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 .
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