A dark, thick sweet paste made by slow-cooking wheat flour in ghee with jaggery and a combination of dried seeds, nuts and herbs — a traditional Bundelkhand and Baghelkhand preparation eaten in small quantities for energy in cold weather.
Ingredients
1 cup wheat flour
1/2 cup ghee
3/4 cup jaggery — grated
1/4 cup dry fruits (almonds, cashews, walnuts — finely chopped)
1 tbsp sesame seeds — dry roasted
1 tbsp poppy seeds (posto) — dry roasted
1/4 tsp dry ginger powder (sonth)
1/4 tsp black pepper — finely ground
1/4 tsp cardamom powder
a small pinch of nutmeg
Method
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.
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.
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.
Add dry ginger and black pepper: When the flour is deeply golden, add dry ginger powder, black pepper, cardamom and nutmeg. Stir 1 minute.
Remove from heat: Take the pot off the heat completely. Let cool for 5 minutes.
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.
Add nuts and seeds: Add the chopped dry fruits, toasted sesame seeds and toasted poppy seeds. Mix well.
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.
Transfer to a container: Pour into a flat container or a glass jar.
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.
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.