Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, khorak (sindhi sweet). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
The Khorak (sindhi sweet) by Rachana Bhatia has detailed steps with pictures so you can easily learn how to cook Khorak (sindhi sweet) at home without any difficulty. Khorak (sindhi sweet) is enjoyed by everyone and can be served on special occasions. The flavours of the Khorak (sindhi sweet) would satiate your taste buds.
Khorak (sindhi sweet) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Khorak (sindhi sweet) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook khorak (sindhi sweet) using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Khorak (sindhi sweet):
- Make ready 1/2 cup wheat flour
- Take 1/2 cup ghee
- Take 3/4 cup sugar
- Prepare 1/2 cup milk
- Make ready 2 tablespoon powdered edible gum plus 1 tablespoon ghee
- Prepare 2 tablespoon khus khus
- Take 1/4 teaspoon cardamom powder
- Prepare Few strands of saffron
- Prepare 2 tablespoon desiccated coconut powder
- Prepare 1/4 cup walnuts,almond,raisins and cashews finely chopped
For Kids, Sindhi, Sweets and Desserts. Majun Mithai is a dryfruit and mawa flooded Sindhi Mithai Or Khorak. It is very popular sweet dessert in Sindhi Community and loved by all age groups. A sweet dish in the Sindhi cuisine, this is a very popular sweet in Sindhi.
Instructions to make Khorak (sindhi sweet):
- On medium heat, add milk and sugar and saffron in a pan and let it boil until sugar dissolves. Switch off gas and keep it aside
- In another pan heat 2 table spoon ghee and sauté edible gum. Remove once it starts popping and is light pinkish in colour. Remove in a plate.
- In the same pan heat the remaining ghee and add wheat flour and sauté on medium flame stirring continuously until golden brown.
- Add in the dry fruits, poppy seeds, coconut, cardamom powder, fried edible gum and mix properly on low heat. Finally add sugar syrup and turn the gas on high flame and stir quickly to absorb the syrup and it leave sides of pan. Transfer in a plate and garnish. Let it cool for a little while before cutting pieces.
The dish here is made of coconut that is crushed. Also, a large amount of dry fruits is utilized in this sweet. Majoon has a special significance in the Sindhi culture because when the girl gets married, it is given to a girl at the time of her marriage. I often wonder, what it is that make certain food so evocative, decades later? The smell of besan being roasted, triggers the memories of my mother making Sindhi Kadhi on weekends.
So that is going to wrap it up with this exceptional food khorak (sindhi sweet) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
