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Majun ~ Majoon Recipe ~ Sindhi Special | How to make Majun Step By Step Recipe | Indian Cooking Challenge for October

Cuisine Sindhi
Author Srivalli

Ingredients

  • 1 & 1/2 liters Milk
  • 500 gms Sugar
  • 125 gms Dry Dates / Chuara
  • 150 gms Poppy Seeds / Khus Khus
  • 500 gms Unsweetened Khoya
  • 2 - 3 tsp Cardamon Powder
  • 250 gms Almonds / Badam
  • 250 gms Cashew Nuts
  • 125 gms Pista
  • 400 gms Ghee

Instructions

Preparations

  • Since dry dates are very hard, crush them 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, cardamom powder, unsweetened khoya, and crushed dry dates. Continue cooking for about 30 mins. When you check the dates, it should be a little soft by now. Simmer till the milk is almost its half.
  • At this stage, add the pounded nuts. Continue cooking on a 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 hours 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.

Notes

  • 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 or 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.
Serving -
I am told that this is served as 2 - 4 tbsp along with 2 tsp of milk, warmed in the microwave for 2 mins to get it piping hot, and served for breakfast.
Changes I made -
  • 1 litre Milk
  • 2 cups Sugar
  • 10 nos Dry Dates / Chuara
  • 3 tsp Poppy Seeds / Khus Khus
  • 200 gms Unsweetened Khoya
  • 2 - 3 pinches Cardamon Powder
  • 1 cup Almonds / Badam
  • 1/2 cup Cashew Nuts
  • 3/4 cup Pista
  • 4 tsp Ghee
Even with all these changes in the measurement, the sweet was very rich and simply out of the world.
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