majoon Archives | Sindhi Rasoi |Sindhi Recipes

A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Majoon Barfi | AlifBe~43

Alka Keswani — Thu, 04 Nov 2021 10:01:44 +0000

Firstly, wishing you all a very happy Diwali! May the light of peace, joy, prosperity and love erase the darkness of fear, sorrow, misfortune and hatred! AlifBe 43: The 43rd Alphabet of AlifBe of Sindhi Food is م in Sindhi, म in Devanagari and M in Roman Sindhi. M as in Milk, Mawa or Mithai and well, the corresponding dish also is a Mithai made from milk, mawa and dried fruits/nuts. Majoon Barfi is the dish of the day and let me clarify that it is different from the Majoon in terms of color and texture. You can find the recipe of traditional Majoon here! Majoon comes from Majoun, a Unani preparation used to make different variations of medicines for varying illness. Basically a Majoun is made by a mix of Cannabis, ghee, specific medicinal herbs and honey. Poppy seeds and dried fruits and/or nuts may or may not be present in Unani Majoun. Recipe Video of Majoon Barfi: It could be in dry powder form or could have a jam like consistency. Sindhi style Majoon is a similar preparation but instead of using herbs/cannabis and honey, assorted nuts and mawa (Khoya) are added to make it more like a dessert that could be relished in winters to boost the immunity and provide warmth to our body! Though Majoon is made in various ways in homes across the community, most of the Sindhis prefer it to be a dark brown halwa like sweet that tastes bit similar to Bhuna hua mawa (khoya). Many confuse it with Khhoraak but both are different in terms of taste, texture and ingredients used. Please do check this link to know the difference! Actually Majoon is faint brown because mawa is not to be bhunoed till dark brown, while Khhorrak is darker in appearance because of the roasted wheat flour and sugar syrup used. I hope now you all will know the difference between a Majoon and a Khhorak. Traditionally Majoon is of halwa like consistency but I cooked it for prolonged time to remove most of the moisture because I wanted to make a Barfi like sweet since it is easier to distribute and consume while serving it in the get togethers during the festive season. Print Majoon Barfi | AlifBe~43 Majoon barfi is inspired from the traditional Majoon sweet, made around Diwali and in winter season, by Sindhi folks. Ingredients 1 Cup Almonds (Or ½ cup Almonds and ½ cup Walnuts) ½ Cup Cashews ¼ Cup Pistachios 7-8 Dry dates ¼ Cup Khas-Khas 1 Cup Sugar 500 ml Milk 1 Cup Mawa ¾th Cup Grated Kopra 4-5 tbsp Ghee 7-8 Green Cardamoms Method Soak Poppy seeds (khaskhas) in water for 6 hours. Many skip the process as soaked khaskhas splutter a lot while cooking. But it is an important process as soaking removes the trace morphine from poppy seeds, if present. You can then dry khaskhas (in shade ) to avoid spluttering while cooking. I just soaked it and strained it using a tea strainer. Rinse well the dried fruits and nuts and spread on a kitchen towel to remove excess moisture. Soak dried dates if too hard, drain on kitchen towel, pound with a pestle, discard seeds and either chop or grind coarse. I preferred chopping dried dates as mine were not very hard. In a pan, dry roast almonds, cashews, pistachios (and walnuts, if using) on low flame to make the nuts moisture free. Cool and either pound in a mortar pestle or coarsely grind (using pulse mode of mixer grinder). Due to the lack of time I was unable to make mawa at home, in the traditional way. And I don't use store brought mawa. So I used cheat method and mixed around 1 cup of milk powder, 2 tbsp ghee and few spoons of milk and microwaved it for 3 minutes. Since the milk powder was sweetened, the resulting mawa was sweet. Also, since this barfi would be consumed by diabetic family members, I used only 2 and half tbsp 'added sugar ' in the barfi. Kindly adjust sugar quantity depending on whether the mawa used is sweetened or unsweetened and upon your level of sweet preferences. Heat a pan and add 3-4 tbsp of Ghee. Add strained poppy seeds and cook on low flame till slight brown. Add mawa and cook further. When the mawa is slightly cooked, add grated Kopra (dried coconut). You can use desiccated coconut too. I used a mix of both. Roast this mix till faint brown (10-12 minutes). In another pan, heat the milk. Add chopped chuhara (dried dates or Khareek) and cook the mix for 8-10 minutes so that chuhara softens a bit. Add pounded green cardamoms. Now add the khaskhas+khoya+kopra mix and stir well. Whole cooking process is to be done on low flame/heat only. Keep stirring and allow the mix to cook till the milk evaporates. You can add Moonh lalai or the edible brown food colored powder (available at pasari shops) for better color. I didn't use any. Add sugar and mix well. Sugar will release moisture so the mix will again look bit gloopy. Keep cooking further till the mix is dry. Grease a thali (flat plate with elevated edges) or a square baking dish. Transfer the Majoon mix on the plate and spread evenly. Flatten the mix and garnish with chopped nuts. Allow to set slightly. Mark the cuts (I forgot to do that when the mix was hot) and let the mix cool down completely. Cut into pieces and store in an airtight container, preferably in the refrigerator. Many people claim that majoon could be stored for many months. But actually it is the Khhorrak that has better shelf life and not the majoon cooked using milk and mawa. But it still stays good for a week or more in refrigerator. 3.5.3251 Check this short tutorial about how to write alphabet ‘M’ in Sindhi.

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Majoon|Sindhi Winter Sweet

Alka Keswani — Thu, 25 Dec 2014 10:41:19 +0000

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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