Page:Indian Cookery and Confectionery.djvu/158

134 A better preparation:—Heat together scraped and pasted cocoa-nut kernel 1 powa, khowa kheer or pasted hard chhana 1 powa, pasted almonds 1 chhatak and a syrup of sugar 5 powas in a brass pot. Stir continuously and vigorously till the mass sticks to the sides of the pot and ladle, taking care that it does not burn even very slightly in which case it becomes very unpleasant to taste. Then take it off fire and mix with pieces of pistachios and powdered cardamom seeds. Make balls of it when slightly warm and press in flat semi-circular or other shapes.

Another variety:—Fry raisins 2 tolas, pieces of almonds 2 tolas, pieces of pistachios 1 tola, cardamom seeds tola and powdered aniseed  tola with a tea-spoonful of cows' ghee, and mix with khowa kheer 1 chhatak, crystals of sugar-candy 1 chhatak and very little camphor.

Boil a syrup of three powas of sugar in a brass pot and add 3 powas of scraped and pasted kernel of not-so-ripe cocoa-nut and 1 powa of pasted hard chhana. Stir vigorously on mild heat till the mass sticks to the sides of the pot and ladle when taking off the fire mix thoroughly with 4 or 5 drops of essence of rose. Make balls of it when slightly warm, stuff with the spiced kheer and press in casts. Eat them up within a week for after that they give out a bad smell.

Mix thoroughly 1 powa of butter, 1 seer of fine flour, a little powdered cardamoms and very little camphor or