• 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.