Page:Indian Cookery and Confectionery.djvu/161

Rh rasagolla without sabeda is better to taste. Make balls of it, stuff each with a piece of sugar candy to make them hollow and drop into a boiling syrup of kasir chini. Boil till they are brownish in colour. If a syrup of white sugar is used they will be white and are to be boiled till stiff. Keep them in the syrup till they are served. Eat them up within 3 or 4 days.

Make a paste of ½ seer of hard chhana and mix thoroughly with khowa kheer ½ seer, middlings ½ powa, a paste of 1 chhatak of almonds, powdered aniseeds ¼ tola and a little powdered cardamom seeds. Make a paste soft but stiff enough to be made into balls with a little milk if necessary. Make big balls (10 or 12 in number), stuff them with a mixture of broken pieces of sugar-candy ½ powa, raisins one chhatak and 2 or 3 drops of essence of rose. Drop them into a boiling syrup of sugar. They will float at first but will sink down as soon as well boiled. Then take the pan off fire. Serve a few hours late.

Make a paste of 1 seer of hard chhana and make balls of it. Stuff each of them with a drop of essence of rose, a pinch of powdered cardamoms and a little khowa kheer and slightly flatten them. Drop them in a boiling syrup of sugar. Take them out when they are a little brownish