Kitna time lagta hai?

75 min lagta hai — 30 min taiyari, 45 min pakana.

Khorak / Majoon

Name: Khorak / Majoon
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Multiple States Indian
Ingredients: 25g badam; 500g Toned Milk; 1g Cardamom; 25g walnuts; 25g Poppy Seeds (Gasagase); 200g sugar; 300g Khoya (Pindi - Hard); 25g pistachios; 80g Dry Coconut; 200g Dates; 25g Cashew Nuts; 35g Ghee

Authentic Sindhi-Hindu Khorak (also called Majoon) — a winter ritual sweet of the Bhai Bhand Sindhi community. Khoya-mawa is roasted in ghee with grated dried coconut and powdered dates, swelled with poppy-seed-cardamom milk, then loaded with chopped pistachios, almonds, walnuts, and cashews. Cooled and cut into squares. Traditionally given to married daughters and new mothers as winter nourishment — high-protein, ghee-rich, calorie-dense. A small bowl with morning milk = traditional Sindhi-Hindu winter breakfast.

Time 75 min · Serves 6 · 678 kcal · Multiple States

Ingredients

Main

badam — 25 g (finely chopped)
Toned Milk — 500 g (boiled)
Cardamom — 1 g (whole)
walnuts — 25 g (finely chopped)
Poppy Seeds (Gasagase) — 25 g (whole)
sugar — 200 g (granulated)
Khoya (Pindi - Hard) — 300 g (grated)
pistachios — 25 g (finely chopped)
Dry Coconut — 80 g (grated)
Dates — 200 g (deseeded ground)
Cashew Nuts — 25 g (finely chopped)

Tempering

Ghee — 35 g (melted)

Method

Heat 500 ml milk in a thick-bottomed pan on medium. Add sugar and crushed cardamom pods. Bring to a boil, stirring frequently to prevent sticking, until sugar dissolves and mixture thickens slightly (5-8 min).
Add poppy seeds (khus-khus) to the milk-sugar mix. Stir vigorously and continue cooking on medium 8-10 minutes — poppy seeds will swell and the mixture will thicken further to a porridge consistency.
In a SECOND wide pan, heat ghee on medium-low. Add grated khoya. Roast 1-2 minutes, stirring constantly — do not let it burn. It should turn light golden and ghee-fragrant.
Add grated dried coconut (kopra) and ground dates to the khoya. Stir to combine — mixture is thick and crumbly.
Pour the milk-poppy-seed mixture INTO the khoya-coconut-date pan. Stir vigorously (it may splatter). Cook on medium-low 10-12 minutes, stirring constantly, until the mixture becomes a dense fudge that pulls away from the sides of the pan.
Add chopped pistachios, almonds, cashews, and walnuts. Stir to distribute evenly. Cook 1 more minute.
Switch off heat. Transfer to a greased flat tray (about 8x8 inch). Spread evenly with the back of a spatula or greased spoon. Press gently to compact.
Cool completely at room temperature (1-2 hours) — do NOT refrigerate while warm or it will lose texture. Once fully cool and set, cut into 2-inch squares with a sharp knife.
Store in airtight container; lasts up to 1 week refrigerated. To serve: warm 2-3 squares with 2-3 tsp milk in microwave for 15 seconds, then enjoy with a glass of hot milk.

Common questions

Ek plate Khorak / Majoon mein kitni calories hoti hain?: 678 kcal per plate.
Kitna time lagta hai?: 75 min lagta hai — 30 min taiyari, 45 min pakana.