MaJoon|Sindhi Winter Sweet
Author: Alka
Majoon Mithai is a dryfruit and mawa (Khoya) based Sindhi Mithai.
  • Assorted dry fruits like unsalted pistachios, cashewnuts, walnuts, blanched almonds etc, finely chopped ( or ground to coarse powder) 100 gm
  • Chuhara (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)
  1. Take a thick bottom pan and heat milk. Add sugar and stir frequently. Let the mixture boil and thicken a bit. Add cardamoms.
  2. Add poppy seeds and stir vigorously. The seeds will swell up and start to soften in a while.
  3. 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 Chuhara. 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.
  4. Take a greased tray or plate and spread this mixture.
  5. Cool and cut into squares. You can garnish Majoon with silver warq (Varq) or serve as is it.
  6. Stays well in refrigerator for at least a week.
  7. Before serving, you can just heat the Majoon with 2-3 tsp of milk on low flame.
Recipe by Sindhi Rasoi |Sindhi Recipes at