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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.

SINDHI WINTER SWEET MAJOON / MAJUN 

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

  1. Dry roast the badam / walnut / cashew . Finely chop it.
  2. Soak poppy seeds for an hour .
  3. Crumble mava with clean hands .
  4. 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

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

MORE SINDHI RECIPES – https://maryzkitchen.com/?s=disha+lahori

SINDHI WINTER SWEET MAJOON / MAJUN 

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