Madhya Pradesh Majun Tribal Herbal Sweet Paste

Method

1. 1

   Roast the sesame and poppy seeds: In a dry pan, toast sesame seeds for 2 minutes and poppy seeds for 1 minute separately on low heat. Cool and keep aside.

2. 2

   Heat ghee in a wide heavy pan: Add 1/2 cup ghee to a heavy pan on low heat. Let it melt completely and become hot.

3. 3

   Roast wheat flour in ghee: Add 1 cup wheat flour to the hot ghee. Stir immediately and continuously on low heat for 20 to 25 minutes until the flour turns a deep golden-brown colour and smells intensely nutty and roasted. Do not stop stirring.

4. 4

   Add dry ginger and black pepper: When the flour is deeply golden, add dry ginger powder, black pepper, cardamom and nutmeg. Stir 1 minute.

5. 5

   Remove from heat: Take the pot off the heat completely. Let cool for 5 minutes.

6. 6

   Add jaggery: Add the grated jaggery to the warm roasted flour. Mix with a spoon — the residual heat will melt the jaggery. Stir vigorously until combined.

7. 7

   Add nuts and seeds: Add the chopped dry fruits, toasted sesame seeds and toasted poppy seeds. Mix well.

8. 8

   Check consistency: The majun should be a thick, slightly granular paste that holds its shape when pressed. If too dry, add 1 tsp warm ghee. If too wet, the flour was not roasted enough.

9. 9

   Transfer to a container: Pour into a flat container or a glass jar.

10. 10

    Serve in small amounts: Serve 1 to 2 teaspoons at a time as a winter energy food. Majun is very concentrated — small amounts are sufficient.

11. 11

    Note: Majun is a traditional winter preparation of the Bundelkhand and Baghelkhand plateaus of eastern Madhya Pradesh. It is related to the concept of pak in Ayurveda — a medicated sweet preparation made by slow-roasting grains in ghee with warming spices and herbs. Made in large quantities at the beginning of winter and stored for months, a small amount is consumed each morning for sustained warmth and energy during the cold season.