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Easy sindhi majun sheero recipe

SINDHI MAJUN SHEERO RECIPE /HOW TO MAKE AUTHENTIC AND TRADITIONAL SINDHI MAJUN / EASY MAJUN RECIPE

BY MANJU AHUJA

It is called Majun (or Majoon). A classic mithai among the Sindhis, it is basically a mix of dry fruits, nuts, coconut, milk, sugar et al. It has a semi-dry consistency and is an integral part of weddings or any celebratory feast. The ample usage of dry fruits also makes this dish ideal for winter festivities.

Majun or majoon is a must-have among Sindhis during celebrations

Urad daal ka halwa or urad dal jo sheero is a yum treat. It is a must for cold winters. This recipe is very popular in many parts of North India. Places which has very cold winters and very little vegetation in the olden days. Such recipes were developed which used lentils, spices and grains instead of fresh produce. Making sweets out of lentils makes it beneficial for diet too. It is rich in proteins and also provides immunity. Ghee has its benefits for strengthening bones and teeth. This sweet is warm in nature and also provides heat to the body internally.

This is a Traditional Sindhi Sweet which is made specially for winters . It is loaded with Dry fruits, Ghee and Milk, all excellent ingredients for the winter season, and also high in nutrition for both Adults and Kids.

BENEFITS OF URAD DAL

Urad dal contains high amount of vitamins and minerals, which help in boosting your metabolism.

Urad dal holds a high protein value than most of the legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing health benefits.

It has a good amount of potassium that is meant to boost blood circulation, thereby eliminating chances of damage on the arterial walls. Enriched with the maximum amount of magnesium, fibre, urad dal can keep the cholesterol levels under check. Atherosclerosis is averted with the proper intake of urad dal. 

INGREDIENTS [ 3.5 KG MAJUN ]

  • 1/2 cup urad dal / 100gms
  • 1/4 cup khas khas
  • 100 gms chopped almonds
  • 100 gms chopped walnuts
  • 100 gms chopped cashew 
  • 200 gms powdered dry dates
  • 1/4 cup chopped dry dates
  • 1/4 cup raisins 
  • 1/4 cup chopped pista 
  • 1 tbsp elaichi seeds coarsely pounded 
  • 15 to 20 strands of saffron soak in little milk
  • 100 gms mava
  • 1 litre boiled full fat milk
  • Ghee – 150 ml + 50 ml

PREPARATION

  1. Soak urad dal and khas khas separately  overnight.
  2. Next day wash and grind the dal into thick coarse batter [ not fine ]  by adding little water. [ don’t add more water ]
  3. Same way wash khas khas in a strainer and drain out the excess water .Grind this in fine paste .
  4. Mix the urad batter + khas khas paste .
  5. Heat 150 ml ghee in the kadai.
  6. Start adding small portions of dal batter to kadhai like dal vada.
  7. Stir and fry on medium to high flame like crisp vada until golden brown in colour from all sides.
  8. IMPORTANT TIP –  If you will fry small vada then this roasting will take less time. It will not stick to bottom also  .
  9. Remove and keep aside .
  10. Once it cools , transfer to mixie jar and grind into coarse mixture .

METHOD

Heat 50 gms of ghee to the same kadhai , add dal powder.

Start roasting again.

Within 4 – 5 mins , you will see  sandy grainy mixture.

The colour will turn to light brown .

Add mava stir for 3 – 4 mins until homogeneous mixture.

Now add boiled full fat milk. [ boil milk at the same time when you start making the halwa , so that cream is not formed. Avoid adding the cream formed on the milk ]

Add all the nuts and mix well .

Now stir and cook on low flame for 15 – 20 mins until milk evaporates.

Stir continuously ,  it should not stick to bottom of the pan.

Add elaichi powder and saffron when half of the milk is reduced.

After 20 mins , add 3/4 cup sugar.

Cook again on low flame for 5 – 6 mins.

Now u can see ghee at the sides of the pan.

Finally add unsalted chopped pista and off the flame.

Colour darkens after switching of the flame too.

Because of the heat of the pan.

Majun sheero ready to serve .

Taste better the next day .

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