Skip to main content

Sindhi Majoon for ICC


This month's Indian Cooking Challenge is a Sindhi winter special sweet called Majoon. Vaishali of Ribbons to Pastas shared this wonderful recipe. This event was started by Srivalli of Spice your life.

Interestingly if you google "Majoon", the top search results have something to do with marijuana :D. Majoon is an Arabic word for goodies that contain cannabis!

Ingredients 

1 cup vanilla almond milk
1 cup 2% Milk
1/4 cup Sugar
2tbsp Poppy seeds
1cup Khoya (unsweetened)
1 1/4 cups nuts (Almonds,walnuts, Cashews, Pistachios)
1/4cup Ghee
1tsp Cardamom powder
1/4cup Dry dates (chopped or pulsed)

Method

Bring milk and sugar t boil. Add the poppy seeds, khoya,cardamom powder and dry dates, and boil until the mixture is reduced to half.

Coarsely grind, or mildly pound the nuts and add them to the boiling mixture. Let this mixture cook in low flame stirring in between, add the ghee slowly.

Cook until the mixture seems dry (looks like a brownish milk halwa). It took me about 1 hr from start to finish.


Serving: Take 3-4tbsp of the majoon and heat in microwave oven for 2minutes with 2tsp of milk, serve hot for breakfast.

Judgement: I am not sure I will have it for breakfast but it sure does make for a great nutty dessert! Loved it especially when served piping hot.

Comments

  1. HariniNovember 15, 2011 at 10:26 AM

    Yup I agree that I would eat it for dessert!

    ReplyDelete
  2. KrithisKitchenNovember 15, 2011 at 10:26 AM

    I bet the issue is because of the khuskhus in there. it is linked to the marijuana family..

    ReplyDelete
  3. SrivalliNovember 15, 2011 at 10:52 AM

    Will look fwd to the picture..glad you joined us..

    ReplyDelete
  4. AbiNovember 15, 2011 at 11:28 AM

    @ Krithi- I don't think they are related Krithi- khus khus is from Papaver (poppy) plant while marijuana is cannabis- they belong to two different genus. But it was interesting to learn about the arabic version of majoon

    ReplyDelete
  5. AbiNovember 15, 2011 at 11:29 AM

    @Srivalli- This was a fun challenge! Thanks

    ReplyDelete
  6. AbiNovember 15, 2011 at 11:29 AM

    @Harini- yeah...dessert indeed!

    ReplyDelete
  7. RituparnaNovember 15, 2011 at 10:36 PM

    What a delicious way to start the day. Waiting to the photographs.

    ReplyDelete
  8. AbiNovember 17, 2011 at 1:09 PM

    @Rituparna- Yes, it does satisfy those with sweet tooth!

    ReplyDelete
  9. henna KalroNovember 19, 2012 at 5:27 PM

    Is it an authentic recipe?

    ReplyDelete

Post a Comment

Popular posts from this blog

Puff pastry- a challenge indeed!

This challenge brought back a flood of memories, memories of McRennet or any bakery that would serve tasty vegetable puffs. I loved those and since my mom knew this she would always come home with a handful of these for an evening snack whenever she could. The bliss of biting into a warm puff pastry filled with spicy vegetable mixture is something inexplicable, you should taste it yourself to know the feeling! So when this month we were asked to tackle puff pastry as a part of the Daring Baker's Challenge, I unwittingly thought- how cool is that, I could make  my own puffs! Little did I realize that my first attempt at this challenege would result in a horrific half-baked dough in a pool of molten butter, yikes!!! "How am I ever going to have a go at it again?" I muttered to myself and for the next 30min or so could not shake myself out of this horror story. But thankfully with some talking from the WISE GUY and my own sobriety being brought back by a big bowl of icecre
Post a Comment
Read more

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow
4 comments
Read more

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add
6 comments
Read more