Majun or Majoon

Majun or Majoon - a Sindhi Winter Special Dessert is given as recipe for this month's Indian Cooking Challenge.This is my first entry, submitted to ICC  and  maiden venture into Sindhi Cuisine thanks to Srivalli - this Event Hoster, who needs no introduction.Vaishali  Shabnani, a versatile Foodblogger has shared this recipe for this month's Challenge.Sindhi Majun or Majoon is done with nuts,dry dates, khus khus(poppy seeds), milk,sugar, khoya and cardamom powder.This tasted like a flavorfilled Dates-Khuskhus Paal Khova when done.

This word 'Majoon' is an Arabic word for cannabis confections - done with dates,figs,honey,ginger and cinnamon powder.There are too many variations of this recipe.This Sindhi Variation is mostly done and served in Winter for breakfast in most of Sindhi families.This truly winter speccial  Dessert is loaded with nuts,dates and khus khus and perfect for chill weather - if served hot.Can be done easily in 1 hour and few mins and serves 10 nos. atleast . Enjoy Majoon this Teatime!.BonAppetit!.

Majoon - Recipe Source : Vaishali Sabnani

Ingredients:
250 gms Almonds
250 gms cashews
125 gms pista
125 gms dry dates(chooara)
150 gms khus khus
500 gms sugar
1.5 lts milk
500 gms unsweetened khoya
400 gms ghee
2-3 tsp cardoamom powder

Directions:
1.Boil the milk till in get reduced to half the amount.

2.Add sugar and stir it till it dissolves.Add khus khus and cardomom powder.Let it boil for 2 mins.

3.Add dry dates(pulsed with 2-3 tbsp boiled milk) and crushed nuts.Let it simmer for 6-8 mins stirring it often
till it gets thick.

4.Add Khoya and mix well.Let it simmer for 6 mins stirring it often till it gets thick

5.Now start adding ghee a tsp per minute and stir it continuously till it gets done slowly like Halwa.

6.Once U see ghee leaving this semi-dry sweet,the majoon is said as done.Garnish it with nuts and serve it hot..

7.This Rich and yumm milk-dates dessert is ready to be served.

Note:
The nuts should be soft and secondly the color is like the brown milk Halwa when done.
This can be stored for 3-6 months and is served in winters for breakfast in most sindhi families.
When serving remove 4 tbsps (that actually is enough)..add 2 tsps of milk....microwave for 2 mins.
When Served hot it tastes the better.

Submitting this post to 'Winter Carnival'  hosted by Radhika of Tickling Palates

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