Boil milk in a pan and then add sugar in it, now add the poppy seeds, khoya, cardamom powder and pulsed dry dates.
Boil until the milk reduces to half, pound mildly the nuts and add it to the boiling milk, put the flame in simmer and cook carefully by stirring in between, add the ghee slowly and cook until the cooking mixture gets thickens and dry.
Cook well until the ghee separates, now the cooked mixture will looks like a brown milk cake and the nuts will be soft while having. Let it cool completely.
Store it in an air-tight box and serve it for breakfast.
Serving: Take 3-4 tbsp of the majoon and heat in microwave oven for 2 mins with 2 tsp of milk, serve hot for breakfast.
Recipe courtesy: Priya Easy N Tasty Recipes
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.