My sister-in-law is a Sindhi and she once mentioned about Majun. I searched for the recipe online but couldn’t get it. Even she didn’t know the recipe. When Srivalli announced Majun for this month’s ICC, I was so happy. Vaishali had given the complete recipe. At last my search is over. This is a very rich sweet usually relished as breakfast during winter. Moms also prepare this for their daughters after marriage. Thank you so much Vaishali for the delicious recipe. I halved the recipe given by Vaishali and got a square tin full of Majun. I sent half to my hubby’s office and the other half went into my fridge. My daughter liked it a lot. So I am planning to give her a piece daily after she comes from school. This is a power packed sweet as it contains a lot of dry fruits. There could not be a better way to give kids all the goodness of dry fruits.
Ingredients:
Almonds-125gm
Cashew-125gm
Pista-70gm
Dry Dates / Chooara-70gm (cut into small pieces)
Khus Khus / Poppy Seeds-70gm
Sugar-250gm
Milk-750ml
Khoya / Mawa-250gm
Ghee / Clarified Butter-200gm
Cardamom Powder-2tsp
Almonds-10 for garnish
Procedure:
1. Crush nuts. I used a pestle to crush the nuts.
2. Bring milk to boil. Add the khus khus and sugar.
3. Add cardamom powder and let it boil for a minute.
4. Add khoya and dates. Mix the khoya into the milk.
5. Add the crushed dry fruits and stir well. Stirring is very important. Otherwise you will get burnt smell in the majun. Do not leave the pan unattended.
6. The mixture will start thickening. Be careful because this splutters a lot.
7. Add ghee at regular intervals. Cook the mixture with a lid on as a preventive measure.
8. The colour of the mixture will turn to a nice brown.
9. When little moisture is left, close the pan and switch flame to low.
10. Cook for 5 minutes until there is no moisture left and the ghee starts floating.
11. Switch off stove.
12. Line a tin with foil. Pour the mixture into the tin. Top it with sliced almonds, This step is not necessary if you are going to serve it in a bowl.
13. When completely cool flip the tin on a plate. Remove tin and foil.
14. Flip it back on a serving plate. Refrigerate to get even pieces.
15. Cut into slices and serve.
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| Crush nuts with pestle |
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| After crushing |
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| Bring milk to boil |
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| Add khus khus and sugar |
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| Add the other ingredients |
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| While the mixture starts thickening, add ghee at regular intervals |
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| Ghee will start floating |
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| cover and cook on low fire for 5 minutes |
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| Line a square tin with foil |
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| Pour the mixture and garnish with almond flakes |
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| When cool flip it onto a plate |
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| Remove tin and foil |
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| Flip it again on a serving plate |
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| Serve it sliced |
awesome sweet…love the addition of nuts n dates…
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Looks so delicious n perfect
Sounds really good, I could hv that for breakfast 🙂 n almost looks like a cake!
Regards,
Manju
http://manjuseatingdelights.blogspot.com
wow!sounds really yummy and tasty,looks tempting.Thanks for sharing.
Really yummy……………….
Looks really yummy……thanks for the step by step pics.
Gayathri, a wonderful award is waiting for you,check out my space.
Cheers
Nalini
Majoon looks very rich and delicious!! 🙂
rich yummy and lip smacking sweet with step by step demos.
indu srinivasan
kattameethatheeka.blogspot.com
awesome!
WOW…Awesome recipe…Make me drool here..
Do visit my blog too
http://yummytummy-aarthi.blogspot.com/
So beautifully and perfectly done and clicked!!
Superb Gayathri..looks so perfect and so very inviting..liked the way you have taken efforts to make those perfect shape!..
rich and healthy sweet
looks really delicious…well presented..
Urs looks super delicious Gayathri..prefectly done.
Super looking majun,quite addictive and tempting.
That looks so delicious. I am now really tempted to try putting in all the ghee the original recipe requires.
Love that bar shaped majoon.
The khoya that you used here is it dry or you used the soft one?
I used home made khoya, which is softer than the store bought one…
Maajun is not Maajun if there is no coconut. Actual sindhi Maajun has grated coconut. There is another type of Maajun called Khorak which has grated dry coconut.
Thank you. I followed a recipe from Sindhi website, so thought it was authentic. Thanks for the info.