The October edition of Indian Cooking Challenge is here with a Sindhi Delicacy called Majun or Majoon. This delectable Halwa is supposedly a very popular one for breakfast. With so many dry fruits in it, it is surely a powerhouse of energy and good health!
I have made halwa using dry fruits in many varieties but never have I used poppy seeds / khus khus and its addition surely changes the texture of the halwa! And about the aroma when I was cooking - unbelievable. It brought all the occupants of the house running into the kitchen!
This halwa is supposed to last for 6 months in the refrigerator. But I doubt it will last more than a couple days at our place!!
Source - Vaishali Sabnani
Ingredients -
Badam/Almonds 250 gms (I used 1/2 cup)
Cashews 250 gms (I used 1/2 cup)
Pista 125gms (I used 1/4 cup)
Sugar 500 gms (I used 1 cup)
Milk 1.5 lts (I used 2 cups)
Unsweetened Khoya 500 gms (I used Homemade Khoya 1/2 cup)
Ghee 400gms (I used 2 Tbsp)
Cardamom Powder 2-3 tsp (I used 1 tsp)
* I measured the coarsely powdered dry fruits (Almonds, Cashews, Pista and Dry Dates). I used 1 1/2 cups of the powdered nuts. So I approximately used 1 cup of sugar and 2 cups of milk which was perfect to our taste. So alter as per taste if required.
Method Of Preparation -
In a pre heated non stick kadai/wok, boil milk along with sugar. After the sugar is dissolved, add khoya, khus khus and cardamom powder and keep mixing until it reduces to half.
Add the coarsely powdered nuts to the simmering milk mixture.
Reduce the heat and let the nuts cook on a low flame. Mix well and cover with an air tight lid so that the nuts get cooked well.
Add ghee in 2 batches and mix well so it is well incorporated. Since I was using a non stick pan, I didn't need to add more than 2 Tbsp of ghee. So please use your judgement in adding ghee.
When the moisture evaporates and the mixture gets a shade of golden brown, and the nuts are cooked to a soft texture, remove from heat and enjoy.
It is supposed to be served mixed in milk. But my family enjoyed this healthy halwa as is!
Upon cooling store it in an air tight container in a refrigerator for upto 6 months. When ready to consume, scoop out 2-4 Tbsp of this halwa and mix it in 4-5 Tbsp of warm milk and enjoy!
Preparation Time 45 min
Makes 1 1/2 cups
I have made halwa using dry fruits in many varieties but never have I used poppy seeds / khus khus and its addition surely changes the texture of the halwa! And about the aroma when I was cooking - unbelievable. It brought all the occupants of the house running into the kitchen!
This halwa is supposed to last for 6 months in the refrigerator. But I doubt it will last more than a couple days at our place!!
Source - Vaishali Sabnani
Ingredients -
Badam/Almonds 250 gms (I used 1/2 cup)
Cashews 250 gms (I used 1/2 cup)
Pista 125gms (I used 1/4 cup)
Dry Dates 125 gms (I used 5-6 coarsely powdered)
Khus Khus (Poppy Seeds / Gasalu) 150gms (I used 2 Tbsp)Sugar 500 gms (I used 1 cup)
Milk 1.5 lts (I used 2 cups)
Unsweetened Khoya 500 gms (I used Homemade Khoya 1/2 cup)
Ghee 400gms (I used 2 Tbsp)
Cardamom Powder 2-3 tsp (I used 1 tsp)
* I measured the coarsely powdered dry fruits (Almonds, Cashews, Pista and Dry Dates). I used 1 1/2 cups of the powdered nuts. So I approximately used 1 cup of sugar and 2 cups of milk which was perfect to our taste. So alter as per taste if required.
Method Of Preparation -
In a pre heated non stick kadai/wok, boil milk along with sugar. After the sugar is dissolved, add khoya, khus khus and cardamom powder and keep mixing until it reduces to half.
Add the coarsely powdered nuts to the simmering milk mixture.
Reduce the heat and let the nuts cook on a low flame. Mix well and cover with an air tight lid so that the nuts get cooked well.
Add ghee in 2 batches and mix well so it is well incorporated. Since I was using a non stick pan, I didn't need to add more than 2 Tbsp of ghee. So please use your judgement in adding ghee.
When the moisture evaporates and the mixture gets a shade of golden brown, and the nuts are cooked to a soft texture, remove from heat and enjoy.
It is supposed to be served mixed in milk. But my family enjoyed this healthy halwa as is!
Upon cooling store it in an air tight container in a refrigerator for upto 6 months. When ready to consume, scoop out 2-4 Tbsp of this halwa and mix it in 4-5 Tbsp of warm milk and enjoy!
Preparation Time 45 min
Makes 1 1/2 cups
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Looks nice.. Must have been fun preparing with all this yummy additions.!
Luks Yumm and simply inviting.Luv it.Glad to follow U.
Beautifully done, seems we used almost the same proportions of ingredients..Definitely an addictive majoon..
looks healthy and absolutely inviting.
healthy and delicious..
Looks delicious !
That's delicious, i am yet to make it
droool drool droooling Harini..Yummy
delicious dear...You have made this perfectly..Will surely give it a try..
Do visit my blog too
http://yummytummy-aarthi.blogspot.com/
My son is surely enjoying this!