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Well, This is my last blog post of the year 2015, I wish you all a very happy new year šŸ™‚

Majoon/Majun is a sindhi sweet dish which is served as a breakfast in many sindhi families during winter. I got chance to taste an authentic majun when one of my friends mom sent it for her. After tasting it, I fell in love with majun. It tasted awesome, even now I remember the taste of Majun which I tested(It’s been almost 7-8 years now). This diwali I decided to make it as a sweet and my family,Ā  friends loved it.

Ingredients:
1 1/2 Cup milk
1/2 Cup Almonds
1/2 Cup Cashew
1/4 Cup insalted pistachios
1/2 Cup seedless dry dates/Kharik/Chuara
2/3 Cup Poppy seeds/Khuskhus
1 1/4 Cup unsweetened khoya/Khava
1/4 Cup clarified butter/desi ghee
2-3 Tsp cardamom powder

Method:
Crush dry dates in mixre/blender to coarsely. do the same with other nuts.
In a thick bottomed pan boil milk till it reduces to half of its amount(stiring continuesly). Now add sugar, poppy seeds and khoya, cardamom powder and cook for another 3-4 minutes. Add crushed dry dates and crushed nuts, mix well. Let it simmer for another 5-6 minutes stirring occasionally until it gets little thick. Keep stirring till mixture thickens well(it takes 30-45 minutes). When the mixture is almost dry and the moisture is almost gone, add ghee, mix well. Continue stirring. When the moisture is completely gone, ghee will start to separate from the sides. Take off from the heat, garnish with some dryfuits and enjoy as a breakfast of as a sweet.
While serving, take 2-4 Tbsp portion of mixture along with 2 Tsp milk and microwave for 2 minutes and serve as a breakfast. As a sweet, when take off from the heat, transfer the mixture into a greased tray/plate, spread evenly using a spatula while its hot. and make square/diamond pieces using knife. When it cool downs completely, it’s ready to be served as a sweet.
Majun/Majoon can be stored for 2-3 months.

Tips:
1)Use a thick bottomed, deep vessel. It will help to avoid burning and splattering.
2) Nuts should be pounded/crushed to coarsely to little fine.
3)You will need lots patience and lots of stirring just to avoid burning at the bottom.
4)Some times mixture splatters, so use lid to avoid mess.
5)Keep consistency of mixture like halwa. Do not over cook and dry the mixture.
6) The color of the mixture should be brown.
7) Use low to medium heat for cooking the mixture.

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