Majoon ~ Indian Cooking Challenge

This is the first time I am participating in the Indian Cooking Challenge and on reveal date I came to know it was a sweet - Sindhi Majoon. I immediately went into the kitchen and prepared this delicacy, which more or less is dry fruit therati pal. My family is a fan of Therati Pal and thanks to Vaishali of Ribbon's to Pasta's, got to know of this yummy sweet. Since me and hubby are on a so called diet (Ps..we had a 7 cheese pizza yesterday), we decided to skip the Khoya. Pity me!!! The Majoon was still enticing....Lots of things going on with it, different flavors from each ingredient. I made a small batch initially and then couldnt resist it, so prepared another batch in a week's time. The best part is, you dont have to go hunting for special ingredients. Its all there in the fridge. So you know what to do, when you have a sweet crush next time!!

Ingredients
Almond - 1/2 cup
Cashew - 1/2 cup
Pista - 1/4 cup
Deseeded Dates - 1/4 cup
Khus Khus - 1/4 cup
Sugar - 1 cup
Milk - 2 cups
Ghee - 1/2 cup
Cardamom powder - 1 tsp

Method
Pound the nuts and dates coarsely.
Boil milk and add sugar, cardamom powder to it. Cook on high flame.
Add dates, khus khus and allow to reduce to half the initial amount.
Add the nuts, simmer and cover the pan. Add ghee little by little and keep stirring once it a while.
When all the milk is thickened, very little moisture is left - place the pan on a tawa, close the lid and place some weight on it.
When the majoon is completely thick and ghee oozes out, its done. Switch off heat and allow to cool.
Store in a air tight container and serve!!!

Bon Appetit!!
Rudra