Majun : A Sindhi Luxury

When I came to know that I am getting a Sindhi dish for my first ‘‘Indian Cooking Challenge”, I was thrilled to the core. The dish seemed so tempting and irresistible, I wanted to have it just then and there. But when I went through the entire recipe, all my excitement shrugged off very soon. Pooff !! This was so time taking, how would I make it on a weekday, with only two days left in my kitty. Specially the Khoya part, I was disappointed. I had to call Niharika, my close friend, a to understand the basics of Sindhi  cooking and am really lucky to have her as she really helped me through the process.

While explaining the process she also told me the importance of the wonderful sweet. This is being sent by Mums to their Daughters’ Sasuraal and this custom is said to encourage Prosperity in the daughter’s home. A hearty wish  and this Winter dish prepared with enormous Love make this all the more special for Sindhis. Its traditionally kept for a good time period and being eaten as a breakfast side dish taking it in little quantities daily. Taking this in the Winter mornings keeps the body energetic and warmer for Longer.

Coming to the recipe, finally my problem with Khoya got resolved as I prepared it with Ricotta Cheese and condensed milk. It was not the actual taste but quite resembling and I got the perfect results. The only thing I want you to be aware of is if you are on diet ( Like ME 😀 ), please dont try this. Coz once you will taste this lip smacking rich dessert, you will be in trouble of having it all again .. And all your diet plans will be canceled. I should rather place a board of DANGEROUS in front of the pic here 🙂

Ingredients:
1. 2 cups milk
2. 1/2 cup Sugar
3. 2 tbsp Poppy seeds
4. 1/4 cup almonds
5. 1/4 cup Raisins
6. 1/4 cup Walnuts
7. 1/4 cup Cashews
8. 1 tsp Cardamom powder
9. 2 tbsp Ghee
10. 1/4 cup Dry dates
11. 1 cup Khoya

Method:
Bring milk to a boil and add sugar. Keep simmering it for 15-20 min till it reduce 1/4th of the quantity.

Meanwhile, chop the dates and mix with 2 tbsp of milk . Micro it foe 1 min on high and then keep aside for 15 min. Blend coarsely in a blender and then mix with simmering milk along with Poppy seeds. Again keep it to simmer for next 15-20 min stirring frequently in between. The milk will get further to half of its quantity by now.

At this stage, add khoya to the milk and mix well. There should be no lumps, this will help in faster process.
Now, take all the nuts together and either pound them with a mortar and pestle or just pulse it in a blender to get a coarse mixture. Add this mixture to the the now thickened milk and stir. Simmer for next 10 min.

Start adding ghee gradually after every 2-3 minutes and stirring it well. This whole process will take around 10-12 min and by now the mixture will be a hard lump of gooey mass. Keep stirring till it gets all together.

Turn off the flame and let it cool at room temperature. When serving, add a few drops of milk and micro for 1 min. Stir and serve hot .. Drool over 😀 😀

Specially for Indian Cooking Challenge this month 

Off to Radhika’s Winter Carnival

Love Lock by Vidhya

Thanks Giving by Sreelu

Sinful Delights by Vardhini