dryfruit mithai Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/dryfruit-mithai/ Traditional Sindhi vegetarian and vegan recipes Mon, 09 Jan 2023 20:32:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://test.sindhirasoi.com/wp-content/uploads/2021/03/cropped-logo_new-32x32.png dryfruit mithai Archives | Sindhi Rasoi |Sindhi Recipes https://sindhirasoi.com/tag/dryfruit-mithai/ 32 32 Majoon|Sindhi Winter Sweet https://test.sindhirasoi.com/2014/12/majoonsindhi-winter-sweet/ https://test.sindhirasoi.com/2014/12/majoonsindhi-winter-sweet/#comments Thu, 25 Dec 2014 10:41:19 +0000 http://sindhirasoi.com/?p=10830 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. Print MaJoon|Sindhi Winter Sweet Rating  5.0 from 2 reviews 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. 3.5.3251

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