Page:Indian Cookery and Confectionery.djvu/176

152 down. Ordinary potatoes may be substituted for sweet potatoes, only a little more sugar is required.

Peel thickly a non-irritating mun (arum) and cut in very small and very thin pieces. Boil 1 seer of them in water mixed with the juice of a lemon. Then drain out the water and wash again with fresh water. Fry them with powa of ghee heated with a few cassia leaves, cloves and cardamoms, all entire. Then add 1 seer of milk. Stir constantly. Add sugar 2 powas, raisins, almonds and pistachios as desired when the milk is reduced to 1 seer. Take down when thick and mix with very little camphor.

Keep 1 powa of poppy seeds moist in water for an hour and then make a paste of them adding water little by little. Fry a few cassia leaves and cardamom seeds in 1 chhatak of ghee and then fry the pasted poppy seeds till light brown. Add 1 seer of milk, 1 powa of sugar, raisins, pistachios and almonds as desired. Stir constantly and take down when thick.

Boil a seer of milk and when it is reduced to half add 1 chhatak of sago, after washing with water. Stir