Page:Indian Cookery and Confectionery.djvu/183

Rh Mix 1 powa of ghee with 1 seer of fine flour and knead to a stiff dough with water. Make balls of it, prepare hollow cones of them, stuff them with the above spiced kheer and close up the base. Fry them in ½ seer of boiling ghee and keep immersed in a very concentrated syrup of sugar for about half an hour. Then take them out and roll on dry crystalline sugar.

Keep 1 powa of almonds moist for a couple of hours, then peel them, cut in pieces and make a paste of them with the necessary amount of water. Mix this paste, with 1 powa of cream of milk and powa of ghee with 1 seer of fine flour. Beat to a stiff dough adding a little water if necessary. Prepare small cubes of it, fry in plenty of boiling ghee to a light brown colour and smear them with a very concentrated syrup of 1 powa of sugar.

Mix powa of fine flour with  seer of khowa kheer, prepare threads of it as fine as possible rolling it little by little with the hands, adding a little water if necessary, and cut them in pieces of 1 inch in length. Fry them in plenty of ghee. Boil 2 seers of milk till it is reduced to half and then drop the fried pieces into it. Add raisins, pasted almonds and 1 powa