Keep 2 seers of pulses of moog moistened for 2 or 3 hours and then make a paste of them. Beat 1 seer of ghee till very white when mix it with the pasted moog, pieces of almonds 2 1/2 tolas, raisins 2 tolas, pieces of pistachios 1 tola, powders of pepper 2 tolas, coriander I tola, aniseed 1/2 tola and saffron 1/4 tola. Heat the mass in a pan and stir constantly till red when pour in a syrup of 2 seers of sugar. Continue stirring till the mass is very thick. Then pour it in a flat plate and cut it in cubes when cold.
Peel some sweet ripe mangoes and strain off the juice through a clean piece of linen. Boil the juice in an enamelled pot and stir constantly adding cow's ghee little by little till very thick when take it off fire and mix with an adequate quantity of very concentrated syrup of sugar and powdered cardamoms. Pour it in a flat plate. It will be solid after some time. Then cut in cubes.
Keep 1 seer of shelled almonds moist for about an hour. Then skin them and make a paste of them. Mix the paste with 1 powa of khowa kheer and 1/4 tola of powdered cardamom seeds. Boil 1 chhatak of ghee in a pan, add the paste and stirring a little add a concentrated syrup of 1/2 seer of sugar. Continue stirring till thick. Then smear a flat plate with a little ghee and pour the mass in it. Cut in cubes when solid.
Heat a syrup of 1 seer of sugar and when warm add 1 seer of a paste of hard chhana. Stir constantly and vigorously. Add pieces of almonds and pistachios 1 tola each and a pinch of powdered cardamoms when thick. Take the pan off fire when the mass is very thick and stir as before. Transfer the mass in a wooden plate when a little cooled. Cut in cubes when solid.
Skin 1 powa of pistachios after keeping them moistened for about an hour and make a paste of them. Fry the paste with 1 chhatak of ghee till reddish brown and add 1/2 powa of pasted khowa kheer, a little powdered cardamoms and a syrup of 1 1/2 powa of sugar. Stir constantly till thick when transfer it in a flat plate and cut in cubes when cold.
Keep 1/2 seer of pulses of grams moist for 5 or 6 hours and make a paste of them. Fry the paste with 1 1/2 powa of ghee to a reddish brown, colour. Then add a pinch of saffron, another of powdered cardamoms and syrup of sugar 1/2 seer. Stir incessantly till quite thick when transfer it in a flat plate smeared with ghee and cut in cubes when congealed.
Mix 1 tola of powdered cardamoms and 4 or 5 drops of essence of rose with 1 seer of khowa kheer. Boil a syrup of 1 seer of sugar, add 1/2 powa of broken pieces of sugar-candy and the kheer, and stir till very thick when transfer it in a flat plate and cut in cubes when slightly warm.
Scrape a few half-ripe cocoa-nut kernels and make a paste of them. Mix 1/2 seer of this paste with 1/2 seer of khowa kheer and fry the mixture a little without ghee or oil. Then add 1 tola of powdered cardamoms and a syrup of 1 seer of sugar. Stir constantly till very thick and gluey. Then take the pan off fire and transfer the mass in a flat plate. Cut in cubes when cold.
Peel some oranges and further skin them separating the grains. Boil 1 1/4 seers of milk till it reduces to only 3 powas and then add 1 1/4 seers of the grains of oranges. No fear that the milk will turn into whey if the oranges are sweet and very ripe. Boil on mild heat and stir constantly till the mass is very thick. Then remove the pan off fire and mix thoroughly with a very concentrated syrup of 3 powas of sugar, 4 drops of essence of rose, a little powdered cardamoms, pieces of almonds, pistachios and raisins 1 tola each. Boil again if necessary till very thick and gluey when remove it in a flat plate and cut in cubes when solid.
If the oranges are not so sweet and ripe, then boil them in the syrup of sugar, instead of milk, and then add the condensed milk. Of course the sweets prepared thus are not so palatable.