A classic mithai among the Sindhis, it is basically a mix of dry fruits, nuts, coconut, milk, sugar et al.
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| Indian Cooking Tips: How To Make Majun (Majoon) - Classic Sindhi Mithai Suitable For Winter Festivals |
Indian cuisine is a union of various food cultures from different regions and sub-regions. And when you get it, you’ll find all the regional drinks with a rich history with different features. One such meal has contributed to India's journey to the world of Cindy food.
Enriched with eccentric flavors and quirky names, inspired by the culinary style of the Sindh region (now Pakistan), which was part of the Indians before Freedom (1947). Today, however, it forms an integral part of the Indian food culture and is enjoyed by everyone throughout the country.
We bring you a simple yet delicious Cindy Dessert recipe that can fully satisfy your delicious desires. It is called Majun (or Majoon). The ancient mithai among the Sindhis, is actually a mixture of dried fruit, nuts, coconut, milk, sugar et al. It has a steady consistency and is an essential part of weddings or any celebration. Adequate consumption of dried fruit makes this dish ideal for winter celebrations. To strangers, it looks like a popular North Indian doda barfi.
All you have to do is mix the milk, dried fruit, poppy seeds, coconut etc together and stir until the milk turns thick and dry. You can enjoy both heat and cold.
What are you waiting for? Try this unique food today and let us know how much you love us!
Here is the recipe for Sindhi Majun (Majoon):
Ingredients:
2 cups dried fruit and nuts (dates, almonds, walnuts, cashew, pistachio etc.)
1 cup specified coconut
Sugar, like every taste
3-4 teaspoons poppy seeds
500ml milk
Half a teaspoon of cardamom powder
Half a cup tomorrow
2-3 tablespoons ghee
How to:
Boil the milk, add sugar, poppy seeds, mawa and cardamom powder and mix well until the milk thickens.
Reduce the flames and add the chopped dried fruit and nuts and stir further.
Add the chopped coconut and stir until the mixture turns thick and thick.
Finally, add the ghee to moisten the dish and serve.
You can also keep it in a ventilator box for later use. If so, take the majoon, add hot milk to it and stir.