Name: Majoon (Dry Fruit Halwa) recipe by Vinita Jaisinghani at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 250 Gms Whole Kharik; 6-7 Dried Anjeer; Handful Cashewnuts; Handful Almonds; Few Kishmish (Red/black); Few walnuts (optional); 2-3 tsp Khus Khus; 50 gms Gondh/Dinkh; 1 litre Full Cream Cow Milk; 1/4 cup Ghee

ABOUT Majoon (Dry Fruit Halwa) RECIPE

This is a Traditional Sindhi Sweet which is made specially for winters . It is loaded with Dry fruits, Ghee and Milk, all excellent ingredients for the winter season, and also high in nutrition for both Adults and Kids.

Ingredients Serving: 8

250 Gms Whole Kharik
6-7 Dried Anjeer
Handful Cashewnuts
Handful Almonds
Few Kishmish (Red/black)
Few walnuts (optional)
2-3 tsp Khus Khus
50 gms Gondh/Dinkh
1 litre Full Cream Cow Milk
1/4 cup Ghee

Instructions

Boil half litre milk in the night. Soak Kharik and Anjeer overnight in this milk. Deseed the kharik the next day, and grind all this along with milk to a paste.
Dry Roast Cashewnuts,Almonds and Walnuts in a pan. Cool and grind to a slightly coarse powder.
Heat Ghee in a pan. Fry the Gondh/Dinkh in this. Take out and grind to a powder.
In the same pan, add some more ghee, and add the Kharik paste to it. Stir for 5-6 minutes.
Now add all the remaining ingredients i.e Dty fruits powder, Gondh Powder, Khus khus, Kishmish, and the remaining half litre milk.
Now reduce the flame to slow, keep stirring every 5-7 minutes ,to avoid the mixture to stick to the bottom.
Let it cook till all the milk evaporates and ghee leaves the sides.
Serve it hot. Or else cool and store it in fridge, and have 1 small bowl heated up Majoon everyday. Its excellent in the winters.
Sugar need not be added at all,as there is enough natural sweetness from the dry fruits.

Similar Recipes