Of Flavours & Tastes…
Well,this comes as my late entry for Indian Cooking Challenge.Caught up with two serious projects to finish before last week of December,I am too occupied to visit the blogsphere for sometime now.
After seeing what Srivalli and Vaishali has passionately scribbled on the recipe,I couldn’t help myself dragging towards the kitchen to collect the ingredients on a late night.Thanks so much Vaishali for the authentic recipe.Here is mine,in which I tried with almost half of the ingredients Vaishali mentioned.I assumed if I go on with the real recipe,it may end up too much for me to preserve .All of you out there,at least try this once.If you have patience …Worth it !
125 gm Badam/Almonds
125 gm cashews
70 gm pista
70 gm de seeded dates,chopped roughly
75 gm khus khus
250 gm sugar
1 liter milk
250 gm unsweetened khoya/khova
2-3 tsp cardamom powder
100 gm ghee (if you add more,it will be tasty more.Vaishali’s recipe calls for 200.)
Crush badams,pista and cashews.Don’t have to powder.Just a simple crush will do.
Boil milk in a heavy bottomed vessel and add sugar.When it dissolve add the khus khus,cardamom powder,chopped dates and khoya.Now mix and boil it well till it’s reduced to half the size.At this stage add the crushed nuts and mix well.Cook and slowly roast this mixture in low heat till the entire preparation absorbs milk and look dry.
In between you have to add ghee and close with a lid.This is a serious job and you should take care not to burn them.When you see ghee bubbles coming up to top,it’s done.
You may shift it to a greased dish and let it cool.You can preserve it in fridge for many days.
As Vaishali rightly described it that Sindhi families serve it during the winter season,I think I too have to mention it.In a bowl you may shift 2-3 tbsps of majun and add little milk.Heat this in oven.Have it with breakfast during the winter season.I am sure this will boost up your energy level during winter..I have tried that way as well !
Regards till the next one..,