Different sects of Sindhis make different versions of this dessert. Some call it majoon, others call it khorak. The basic ingredients are always the same, the only thing that varies is the texture and final taste of the dish, which changes with whether you are Shikarpuri, Bhaibandh or Amil. To buy all the ingredients, you will have to visit an Ochiram Pasari or Sindhi grocery store such as Shree Shankar Stores close to Khar Station in Mumbai or visit this link for a list of Sindhi grocery stores around India.
Dried dates or shohara 250g
Dhaniya magaz, crushed coriander seeds 50g
Khaskhas/ poppy seeds 100g
Mohanlalai (food colour) 10g
Mohan safai (thickening agent) 10g
Saffron/ kesar 1/4 tsp
Milk 2 1/2 litres
Green cardamom 9, small
Big cardamom seeds 1/2 tbsp
Nutmeg powder 10g
Mace powder 10g
- Soak the khaskhas or poppy seeds, the dhaniya magaz and the almonds separately overnight. The next day, wash and pound the dried dates or shohara and keep aside.
- Keep the milk to boil in a heavy bottomed deep pan. Once the milk comes to a boil, add in the small green cardamom pods. Then, add the pounded shohara.
- Boil this continuously over a low flame till the mixture reduces by half at least. While this is happening, grind the poppy seeds and the dhaniya magaz, and fry this along with the pistachios and almonds in the ghee.
- The colour of the khaskhas (poppy seeds) should be the brown colour of suji when it is being turned into sheera. Add these to the half quantity milk and add in the mace and nutmeg powder, the mohanlalai and the mohansafai (thickening and colouring agents) kesar and big cardamom pods and stir continuously without stopping. The milk changes colour as you do, caramelising slowly. You must let it caramelise to a deep brown before introducing the sugar.
- Introduce the sugar once the milk has become a rich dark brown and stir again. You can taste at this stage and adjust the sugar. When this mixture comes to a boil, it is ready.
- Add the halved almonds to garnish.