Sindhi Majoon for ICC

This month’s Indian Cooking Challenge is a Sindhi winter special sweet called Majoon. Vaishali of Ribbons to Pastas shared this wonderful recipe. This event was started by Srivalli of Spice your life.

Interestingly if you google “Majoon”, the top search results have something to do with marijuana :D. Majoon is an Arabic word for goodies that contain cannabis!


1 cup vanilla almond milk
1 cup 2% Milk
1/4 cup Sugar
2tbsp Poppy seeds
1cup Khoya (unsweetened)
1 1/4 cups nuts (Almonds,walnuts, Cashews, Pistachios)
1/4cup Ghee
1tsp Cardamom powder
1/4cup Dry dates (chopped or pulsed)


Bring milk and sugar t boil. Add the poppy seeds, khoya,cardamom powder and dry dates, and boil until the mixture is reduced to half.

Coarsely grind, or mildly pound the nuts and add them to the boiling mixture. Let this mixture cook in low flame stirring in between, add the ghee slowly.

Cook until the mixture seems dry (looks like a brownish milk halwa). It took me about 1 hr from start to finish.

Serving: Take 3-4tbsp of the majoon and heat in microwave oven for 2minutes with 2tsp of milk, serve hot for breakfast.

Judgement: I am not sure I will have it for breakfast but it sure does make for a great nutty dessert! Loved it especially when served piping hot.