• 63g Badam(Almond)
  • 63g Cashew nuts
  • 32g Pistachios
  • 32g Dates(chopped)
  • 38g Khus Khus (Poppy seeds)
  • 125g Sugar
  • 570ml Milk
  • 125g Khoya
  • 100g Ghee
  • 1 tsp Cardamom powder 


  1. Crush the Pistachios, cashew nuts and almond slightly and keep aside.
  2. Boil milk in an non stick pan ,after it comes to a boil add sugar and dissolve.
  3. Add chopped dry dates, poppy seeds(khus khus) and khoya.Mix well.
  4. Cook till the milk mixture reduces to half its volume.
  5. Now add the crushed nuts,cook on low flame till the milk is evaporated. Do not leave this mixture unattended or it might burn.Stir and keep adding 1 tbsp ghee in regular intervals.
  6. When the milk dries up and very little moisture is seen, place the pan on a griddle,cover and place weight on the lid,this will help the nuts to cook.
  7. You will know its done when there is no moisture and the ghee floats up.
  8. Transfer this mixture into a greased dish and let it set.
  9. Cut to desired shape and store in the fridge (can be stored for up to 6 months)
  10. Before serving ,heat 3 tbsp of the majoon with little milk in the microwave.