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
- In separate bowls soak lentils and poppy seeds overnight.
- On medium heat, roast lentils in 3/4 c ghee until golden brown.
- In a separate pan, on medium heat, roast poppy seeds in 1/4 c ghee until golden brown.
- Coarsely grind lentils and cardamom.
- Boil milk and sugar.
- Add lentil mixture and poppyseeds to milk. Bring to boil. Then continuously stir on a simmer until the mixture thickens.
- Garnish with chopped almonds, cashews and raisins.
