Majoon -Sindhi Winter Sweet

Majoon -Sindhi Winter Sweet is a type of halwa made in Sindhi families. It is made with a combination of nuts, which are simmered in milk and khoya. The sweet is rich and exotic.

It was some 8 years back when I first posted the recipe for Sindhi Majoon. ICC was an event where we featured Indian traditional dishes. It was very interesting when all would come up with their own version of the dish, unfortunately, the event isn’t hosted any more.

As a young girl, I was never fond of sweets, I hardly tasted the delicacies made by Mom, but my brothers always did justice to her sweets. After getting married learning to cook was enough and I never bothered to learn the traditional Sindhi sweets. My M.I.L would make them for my S.I.L, but I never bothered to learn. Once my girls got married I decided to learn these typical sweets. We have rituals of sending sweets to daughters specially Majoon and Varo in Winters, whereas the other sweets like Singar ji Mithai or Narail ji Mithai are sent any time of the year.

Majoon is rich and nutritious, it is loaded with nuts and cooking on slow fire lends it a special aroma. Every winter we make 5-6 kgs, besides sending the daughters, we stock for the house since it is served every morning for breakfast. 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. when I say perfectly cooked, it means there has to be absolutely no moisture.

So let’s talk about the Sindhi mithai called Majoon or Majun .

Majoon -Sindhi Winter Sweet

What is Majoon?
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.

Ingredients used to make Majoon
Typically we use
Milk
Khoya
Poppy Seeds
Dry Dates
Almonds
Cashews
Pistachios
Cardamom
Sugar
Ghee

Optional Ingredients
Dry coconut
Walnuts

When is Majoon made?
Majoon is made in winters, it is rich in nuts which help to keep the body warm in winters.
It is a special sweet given to daughters when they get married, not only that but it is sent to them every winter. While giving for a wedding, the sweet is adorned with coins, in olden days it was gold coins, but now it is the Re 5 coin.

Do’s and Don’ts for making Majoon
1. Always use a big pot, preferably a non-stick.
2. Use wooden spoons, even if they are left in the pot they do not get heated.
3. Make sure that the milk has reduced to half before adding nuts.
4. If using walnuts and coconut, make sure you make a small batch which gets over fast. Both coconut and walnuts tend to lend a strange after taste after a few days.
5. Make sure the nuts are well cooked and there is no moisture. The ghee should separate and leave the sides of the pot.
6. Be careful while the milk is bubbling, at times these bubbles can be dangerous. While the milk is bubbling, keep the pot covered.

Majoon -Sindhi Winter Sweet

And now to the recipe –

Majoon -Sindhi Winter Sweet

Ingredients

250 gms almonds
250 gms cashews
125 gms unsalted pistachios
150 gms dry dates (chuara )
150 gms poppy seeds
500 gms sugar
500 gms unsweetened khoya
400 gms ghee
2-3 tsp cardamom powder
1.5 litres milk

Method

Soak the poppy seeds overnight.
Crush the nuts coarsely. (do not use a mixer)
Best is to hand pound.
Deseed the dates. Pound them, but if these are hard then first pound them and then pulse for a few seconds.
Crush the cardamom to a coarse or fine powder.
Boil milk.
Add the poppy seeds, khoya and cardamom powder.
Once the milk has come to a rolling boil, add khoya.
Let it dissolve, now add the dry dates.
Keep boiling till the mix is reduced to half.
Now add the nuts.
Till this step keep the flame full.
Now simmer the flame and cover the pan.
Keep stirring in between and keep adding ghee spoon by spoon.
Once the nuts are tender add the sugar.
Sugar will leave its moisture and the majoon will look watery.
increase the flame but make sure to stir it all the time.
Once the moisture is almost gone simmer the flame, place the pot on a heavy griddle.
Normally we used to cover the pot with a lid, but over the years I have learnt not to cover as steam is formed and the steam drops fall on the majoon, so cook uncovered till there is no moisture.
Let cool and then store in an airtight box.
Refrigerate after cooling.

To Serve

Take a clean spoon and remove a small piece.
add a few drops of milk and place for 30 seconds in an MW.
Alternatively, heat in a small pan with a spoon or two of milk.

Majoon -Sindhi Winter Sweet

 

Sindhi Majoon

indhi Majoon is a type of halwa made in Sindhi families.It is made with a combination of nuts, which are simmered in milk and khoya . The sweet is rich and exotic .
Course Breakfast
Cuisine Indian Cuisine
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes

Ingredients

  • 250 gms almonds
  • 250 gms cashews
  • 125 gms unsalted pistachios
  • 150 gms dry dates chuara
  • 150 gms gms poppy seeds
  • 500 gms sugar
  • 500 gms unsweetened khoya
  • 400 gms ghee
  • 2-3 tsp cardamom powder
  • 1.5 litres milk

Instructions

  • Soak the poppy seeds overnight.
  • Crush the nuts coarsely. (do not use a mixer)
  • Best is to hand pound.
  • Deseed the dates. Pound them, but if these are hard then first pound them and then pulse for a few seconds.
  • Crush the cardamom to a coarse or fine powder.
  • Boil milk.
  • Add the poppy seeds, khoya and cardamom powder.
  • Once the milk has come to a rolling boil, add khoya.
  • Let it dissolve, now add the dry dates.
  •  Keep boiling till the mix is reduced to half.
  • Now add the nuts.
  • Till this step keep the flame full.
  • Now simmer the flame and cover the pan.
  • Keep stirring in between and keep adding ghee spoon by spoon.
  • Once the nuts are tender add the sugar.
  • Sugar will leave its moisture and the majoon will look watery.
  • increase the flame but make sure to stir it all the time.
  • Once the moisture is almost gone simmer the flame, place the pot on a heavy griddle.
  • Normally we used to cover the pot with a lid, but over the years I have learnt not to cover as steam is formed and the steam drops fall on the majoon, so cook uncovered till there is no moisture.
  • Let cool and then store in an airtight box.
  • Refrigerate after cooling.

To Serve

  • Take a clean spoon and remove a small piece.
  • add a few drops of milk and place for 30 seconds in an MW.
  • Alternatively, heat in a small pan with a spoon or two of milk.

Notes

16 thoughts on “Majoon -Sindhi Winter Sweet”

  1. Hi I have a query, isn't this khoyo, from what remember Khoya is different to Majoon, but whne trying to check online recipe for majoom am getting the same as you have cooked. Have had khoyo always, but majoon just once, all that I remember is that I really loved it. Can you kindly clear my confusion.
    My email is dear2asha@yahoo.com

  2. Hi Vaishali. The recipe looks yummy. Want to try it right away….have a query. Can I use normal dates instead of dry dates, as they are not available here. Also, what is the substitute for Khoya? Thanks.

  3. Kanchan you can minus the dry dates, please do not use the fresh ones, they are soft and will change the taste.
    Instead of using Khoya , use 500 ml more milk, it shall reduce and the taste will remain close to the one made with khoya.
    hope this helps .If you have any other query , please go ahead and ask.

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