Page:Indian Cookery and Confectionery.djvu/162

138 in colour and roll on white sugar crystals. Serve when cool.

Make a paste of 1 seer of hard chhana and mix thoroughly with 1 chhatak of middlings or sabeda, seeds of a few cardamoms, a tea-spoonful of rose-water and a little milk if necessary to make a mud-like paste. Make round and long finger-like cakes of it and drop them in a boiling syrup of sugar. Pick them out when a little brownish in colour and roll on crystalline sugar.

With kheer:—Make a muddy paste of 1 seer of khowa kheer with milk and 2 or 3 tea-spoonfuls of rose-water and then mix with the seeds of a few cardamoms, a little powdered aniseeds, some pieces of pistachios and very little camphor. Prepare cakes as before and boil in a syrup of sugar on mild heat till hard and well boiled when pick them out and roll on crystalline sugar. Serve when cool.

Make a moderately thick paste of besam 2½ powas and sabeda 1½ powas with water and mix with very little saffron if desired to give a reddish colour. Hold a finely perforated iron ladle over a pan of boiling ghee. Pour some of the solution in the ladle and shake it up and down when the solution will fall in the ghee in very fine drops. Take them out when they are fried and keep