Mix thoroughly 1 chhatak of ghee with 1/2 seer of fine flour and make a moderately stiff dough of it with water. Prepare a little flattened balls of it, fry them in plenty of ghee and keep immersed in a syrup of sugar, mixed with 1 or 2 pinches of powdered cardamoms and very little camphor, till saturated.
Make a paste of 1/2 seer of khowa kheer and drop it into a boiling syrup of 1 powa of sugar. Stir on mild heat. Add raisins, pieces of almonds and pistachios, a handful of broken sugar-candy and a pinch of powdered cardamoms when the mass is thick. Take down when it is stiff. Scrape the paste together, mix with 2 or 3 drops of essence of rose and a few entire cardamom seeds, and form small balls of it.
Prepare sandesh with hard chhana 1 seer, khowa kheer 1/2 to 1 powa and a syrup of 1 seer of sugar. When it is prepared mix with 4 or 5 drops of essence of rose and a little powdered cardamom seeds. Pieces of pistachios may also be added. Form balls of it, throw them with, force on aflat plate and join two together on the flattened sides while they are yet warm. They will stick to each other when cold.
Keep 1/2 seer of middlings moist with 1 1/2 powa of water and a little lime-water for about 12 hours. Then mix it with 1 seer of sabeda, 1/2 seer of fine flour and 1 seer of hot water. Fry Bonde with this paste. Take them out when they are fried but yet soft, and drop them in a syrup of sugar. Take them out again when saturated, make a paste of them, mix with a little ghee and make balls of it.
Take the whites of 15 to 20 eggs in a deep pan and churn the mass with a churn-staff till the pan is filled with white foams. Then add a syrup of 3 powas of sugar-candy and churn again till thoroughly mixed up. Heat the mass on mild heat and stir constantly. Take down when broken pieces of the whites of the eggs float on the surface, mix with a table-spoonful of rose water and 1/4 tola of musk, and keep covered till it is served.
Mix together thoroughly 1/2 seer of besam of gram, powders of pepper, white cumin and coriander 1 tola each and salt 1/2 tola, and make a stiff dough with water. Form finger-like thick and long sticks, fry them in plenty of oil or ghee and keep immersed in a syrup of sugar.
Keep 1 powa of pulses of moog in water for 3 or 4 hours and then make a paste of moistened moog. Beat the paste with 1/2 powa of curd with the hands or churn with a staff till a drop of the mass when thrown on water float on it. Fry Jilapi with this paste in plenty of ghee on mild heat and keep immersed in a syrup of sugar till saturated.
Make a paste of 1 1/2 powas of khowa kheer and drop it into a boiling syrup of 1 1/2 powas of sugar. Stir constantly on mild heat. On boiling again add pastes of almonds and pistachios as desired and a drop or two of essence of rose. Take down when the mass is a very stiff paste. Scrape it together and when cool make balls of it stuffed with 5 or 6 raisins, 5 or 6 cardamom seeds and 8 or 10 drops of rose water after smearing the hands with ghee. Roll them on sugar and serve.