Mix 1/2 powa of curd with 1/2 seer of besam of moog and add water making a thin paste. Beat the paste for about 15 minutes. Boil it and stir continuously till the paste is very thick. Then place the paste on an wooden plate and stir till stirring is quite difficult. Press the paste flat about 1/2 inch thick. Cut it in cubes with a knife when cold. Fry the cubes with sufficient ghee and immerse in a syrup of sugar.
Mix 1/4 tola of powdered garam-masalla, 1/4 tola of powdered pepper and a little salt with about 1 1/2 powa of curd and heat. Drop the cubes in the curd when it is warm, continue heating and take down when the curd is thick and sticks to the sides of the cubes.