Mahjun

‘Mahjun’ was usually served for breakfast, especially during the winter months. It literally means “that which can be preserved for a long time”.

Make About 2KG

220g Wheat Flour
100g Pisatchios
100g Almonds
5-6 Cardmoms, Lightly Crushed
50g “Daran Ja Bij” (peeled coriander seeds)
50g Khaunr (edible gum)
50g Rockmelon Seeds, Peeled
50g Raisins
200g Unsweetened Mawa
Small Pinch Ground Nutmeg, Optional
220g Sugar
220g Ghee
150ml Water

Fry the ‘khaunr’ in ‘ghee’, ‘finaly crush and set aside. Fry the raisins in ‘ghee’ and set aside. Heat the remaining ‘ghee’ in a large pan and tip in the wheat flour. “Bunyo” or cook till aroma arises and the mixture is slightly browned over a low flame. Add the ‘mawa’ and “bunyo” the mixture further over a low flame. Ass the rest of the ingredients along with the ‘khaunr’ and raising. Mix in the sugar, pour in the water, turn up the heat and stir for about five minutes. Turn the mixture out onto a greased ‘thali’ (metal plate) and shape as desired.