Majun halwa

Majun is a lentil and poppyseed based dish, commonly made during the winter months. It typically served for breakfast, or as a dessert.

  • 1 c split and dehusked black gram lentils (safed urad dal)
  • 1/2 c white poppy seeds
  • 3/4 c+ 1/4 c ghee
  • 3 c milk
  • 6 cardamom
  • 1/3 c sugar
  • 1/4 c golden raisins
  • 8-10 almonds
  • 8-10 cashews
  1. In separate bowls soak lentils and poppy seeds overnight.
  2. On medium heat, roast lentils in 3/4 c ghee until golden brown.
  3. In a separate pan, on medium heat, roast poppy seeds in 1/4 c ghee until golden brown.
  4. Coarsely grind lentils and cardamom.
  5. Boil milk and sugar.
  6. Add lentil mixture and poppyseeds to milk. Bring to boil. Then continuously stir on a simmer until the mixture thickens.
  7. Garnish with chopped almonds, cashews and raisins.