Make a paste of 1/2 seer of hard chhana and mix thoroughly with khowa kheer 1/2 seer, middlings 1/2 powa, a paste of 1 chhatak of almonds, powdered aniseeds 1/4 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 1/2 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 moderately thick paste of besam 2 1/2 powas and sabeda 1 1/2 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 them in a concentrated syrup of sugar (preferably of kasir chini) till saturated with it. Then take them out and mix with cardamom seeds, raisins, pieces of pistachios and almonds and a little hot ghee. Make balls of it if desired.
Mix thoroughly 1/2 powa of ghee with 3 powas of flour of superfine quality and make a thin paste of it with 1 seer of hard chhana or khowa kheer pasted with the hands and sufficient quantity of milk or water. Hold a finely perforated ladle over a pan of boiling ghee (preferably cow's ghee) of excellent quality. Pour the solution in the ladle and shake it up and down when the solution will fall in the ghee in broken streams. Then take them out before they are even slightly browned and keep them in a syrup of sugar ( preferably of kasir chini ) previously prepared till saturated.
Burdwan in Bengal is famous for Mihidana and; Sitabhog.
Make a thin paste of 1 seer of middlings and 1 seer of sabeda with water. It may be coloured with a pinch of saffron. Boil ghee in a pan and hold on it a ladle with big perforations. Pour the solution in the ladle and shake it up and down that big drops may fall in the ghee. Take them out when fried hard and red, and keep in a. syrup of sugar till saturated.
Peel some sweet ripe mangoes of the best qualities and strain the juice in an enamelled pot up to 1 1/2 seers. Mix with it middlings 1/2 powa, sabeda 1/2 powa, besam 1/2 powa and a little powdered cardamom seeds, and beat thoroughly. Fry big Bonde with it as before and keep immersed in a syrup of sugar till saturated.
Make a thin paste of equal quantities of besam and middlings with water. Take half of the solution in another pot and mix with saffron. Fry bonde of medium size separately with the two solutions. Take them out of the ghee before they are hard and keep immersed in a syrup of sugar till saturated. Mix the red and yellow bonde thoroughly and take them out. Mix with raisins, pieces of almonds and a little hot ghee, and make balls of it.