Majoon Mithai is a dryfruit and mawa (Khoya) based Sindhi Mithai. The recipe varies from family to family. While some use water and sugar syrup, others prefer to cook a mixture of milk and sugar and then add other ingredients like poppy seeds, dried coconut and Mawa to make this decadent dessert. This particular recipe is of my friend Priya’s mother-in-law. A rich dessert like this, is ideal to be consumed when temperatures are low. Go ahead and experience this wonderful marriage of rich and delicious flavours in a traditional Sindhi mithai.
MaJoon|Sindhi Winter Sweet
Rating
Serves: 12-15 small portions
Majoon Mithai is a dryfruit and mawa (Khoya) based Sindhi Mithai.
Ingredients
- Assorted dry fruits like unsalted pistachios, cashewnuts, walnuts, blanched almonds etc, finely chopped ( or ground to coarse powder) 100 gm
- Chhuhara (Dried dates) 200 gm (Rinse well , pat dry and grind to make a coarse powder)
- Sugar 200 gm
- Green cardamoms 2-3 ( use whole or powdered)
- Poppy seeds 25 gm
- Ghee (Clarified butter) 2-3 tbsp
- Grated Dried coconut (Kopra) 1 cup
- Unsweetened Mawa (Khoya) 300 gm
- Milk 500 ml
- Silver Varq (Optional)
Method
- Take a thick bottom pan and heat milk. Add sugar and stir frequently. Let the mixture boil and thicken a bit. Add cardamoms.
- Add poppy seeds and stir vigorously. The seeds will swell up and start to soften in a while.
- Meanwhile take another pan, melt the ghee and add the mawa. Roast it for 1-2 minutes (do not let it burn), and add grated coconut and coarse Chhuhara. Mix well and add the milk-sugar-poppy seeds mixture. Beware of the spluttering. Add chopped nuts and mix vigorously till the mixture is light golden brown. Cook till the mixture leaves the sides of pan. Switch off the flame.
- Take a greased tray or plate and spread this mixture.
- Cool and cut into squares. You can garnish Majoon with silver warq (Varq) or serve as is it.
- Stays well in refrigerator for at least a week.
- Before serving, you can just heat the Majoon with 2-3 tsp of milk on low flame.
Majun is my favourite … I will surely try to make …. Thnx…. ??
Wow thanks for the Majoon recipe.I love sindhi language,culture and its cuisine.I want to learn Sindhi language can you help me.
Eeee! All love to Sindhi dishes! And also love from Sindhies across the boarder from the land of Sindh here in Pak. You guys are doing excellent job promoting the richest culture among the world. I didn’t know there were several other dishes I was unaware of ..
Very nice. Will surely try this recipe.
I want to learn how to make borindas, any idea
Thanks
Yes I know ! My Nani taught me.
Preh from Sindh, Pak
Very nice site and essential to be known to all sindhis. Thanks a lot for creating this site.
I am grateful to you for writing Sindhi recipes.Love them and though I know them but it is a godsend for our future generations.
Thanking you for your good work.
Nita p mirpuri
Thank you Nita ji, for your kind words !Gestures like these keep me going 🙂
please explain what is khoya or mawa
and silver varq..i live in south africa i dont understand the meaning
thank you
Varq is hair thin silver foil. Mawa is made from MILK by slowly getting rid of water.
plz require vegeterian recipy
Delicious as always Because here temprature is very low in Rajasthan . So enjoying this winter sweet thanks for it 🙂
Alka Ji, my Nani taught me how to make majoon when I was young & didn’t have enough sense to write down the recipe. She has passed away & I didn’t know how to bring back the recipe. Your blog today is Godsend, don’t have words to express my thanks to you for keeping the authentic sindhi recipes alive.