Step by Step picture Recipe.
Bring the milk to boil.
Add sugar and cook till it becomes half.
Pound the dry dates and add it along with the poppy seeds to the boiling milk.
Nuts are also pound the same way.
Dates and khus khus are added.
Next goes the khoya.
finally the cardamon..
This is after 10 mins of adding the khoya.
After 20 mins.
In between if you are planning to stand next to the pan, take the risk of increasing the flame and cooking in high.
After couple of minutes the liquid thickens well.
Next add the crushed nuts
Stir everything well. I loved the colourful additions.
This is about 45 mins or so.
Keep stirring non stop and you will get a thick mass.
At this stage it’s really thick with just about a slight trace of moisture.
Add ghee at this point and mix everything again.
Can see how thick the sweet looks.
continue adding of ghee.
cover with lid and cook in sim.
Place the pan over a griddle and simmer for 10 mins.
Cuisine – Sindhi
Cooking Time – 2 hrs 30 mins appr.
Recipe Source – Vaishali
Milk – 1 & 1/2 liters
Sugar – 500 gms
Dry dates / Chuara – 125 gms
Poppy Seeds / Khus Khus – 150gms
Unsweetened Khoya – 500 gms
Cardamon powder – 2 – 3 tsps
Almonds / Badam – 250 gms
Cashew nuts – 250 gms
Pista – 125gms
Ghee – 400gms
Since dry dates is very hard, crush it using a stone or a hard object. Remove the pits. similarly crush the nuts. Keep them aside.
How to prepare Majoon / Majun
Bring Milk to boil, simmer once it is boiled. Continue boiling for about 10 – 15 mins.
Add sugar and let it dissolve. Add poppy seeds, cardamon powder, unsweetened khoya and crushed dry dates. Continue cooking for about 30 mins. When you check the dates, it should be little soft by now. Simmer till the milk is almost it’s half.
At this stage add the pounded nuts. Continue cooking on slow flame till the milk is all evaporated. The mix will start to look thick brown creamy mix. Take care to stir the entire mix, else the mix might burn in the bottom.
At about 2 hrs or so, the entire mix is dry and all the moisture is gone, start adding the ghee one spoon at a time and mix everything.
When you find the moisture is completely gone and the ghee starts coming on the sides, place this pan on a griddle, cover with a lid and place a heavy object, continue cooking for about 10 mins.
Select a very thick bottomed pan for cooking this as there is always a possibility for the milk to get burnt.
After about 1 hour so, keep checking and stir the entire mix. Else the milk will get burnt in the bottom.
If the pan used is not deep enough, it will start to splatter, so cover with a lid and cook.
You will know it’s done, when the nuts are soft and the colour is brown in colour.
This can be stored for 3 6 months in the refrigerator and served for breakfast.
I am told that this is served as 2 – 4 tbsp along with 2 tsp of milk, warmed in microwave for 2 mins to get it piping hot and served for breakfast.
Changes I made:
Milk – 1 litre
Sugar – 2 cups
Dry dates / Chuara – 10 nos
Poppy Seeds / Khus Khus – 3 tsp
Unsweetened Khoya – 200 gms
Cardamon powder – 2 – 3 pinches
Almonds / Badam – 1 cup
Cashew nuts – 1/2 cup
Pista – 3/4 cups
Ghee – 4 tps
Even with all this changes in the measurement, the sweet was very rich and simply out of the world.
To all my ICC members, please link your Majun post to Mr. Linky.