This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Heat 1/2 powa of ghee with a few cassia leaves and when the bubbles die out fry 1 powa of middlings and 1/2 powa of raisins with the ghee till brown. Then add 1 powa of sugar and stirring for about a minute pour in 1 1/2 powa of water. Add pieces of almonds and pistachios if desiied. Stir constantly and take down when thick.
Remove the stems of 1/2 seer of raisins and wash them. Heat 3 chhataks of ghee with a few cassia leaves and when the bubbles die out fry the raisins with the ghee till they begin to melt when pour in a syrup of 1/2 seer of sugar and stir constantly. Take down when thick and mix with the seeds of a few cardamoms and very little camphor.
Skin 1/2 seer of ginger, cut them in pieces and boil in about 1/2 seer of water till the water is reduced to 1/2 powa or less. Then make a paste of the boiled pieces and mix with 1 1/2 powa of flour and the water in which they were boiled. Fry this mass with about 1/2 seer of ghee and then pour in a syrup of 3 powas of sugar. Stir constantly and take down when thick.
Keep 1/2 seer of pulses of moog in water for 3 or 4 hours and then make a paste of them. Heat 1 powa of ghee with a few aniseeds and when the bubbles die out fry the paste with it stirring constantly to prevent the mass becoming hard. Then add 1 1/2 powa of milk, 1 powa of sugar, pinch of powdered cardamom, raisins, pieces of almonds and pistachios. A little khowa kheer may be added if desired. Take down when thick and mix with very little camphor. If besam of moog is used instead of pasted moog and prepared as ordinary Halua with these ingredients it will be a more tasteful preparation.
Peel a few ripe papaws, remove the seeds, etc., and make a liquid-like paste of them. Strain it through a very fine piece of linen if necessary. Heat a little ghee and when the bubbles die out add the paste of papaws and stir constantly. A little later add adequate quantities of milk, sugar, pastes of raisins, almonds and pistachios. Take down when the mass begins to crystallise when properly thick. Similarly halua of boiled and pasted pumpkin may be prepared.
Mix 1/2 seer of fine flour with 1/2 seer of boiled milk and heat. Stir constantly. After a time add a concentrated syrup of 2 seers of sugar. When partly thick add a seer or more of ghee little by little. Last of all add a pinch of saffron, the seeds of a few cardamoms, raisins and a paste or pieces of pistachios as desired. Take down when very thick, pour in a flat dish and cut in cubes when cold and solid.
It is better prepared with the yolks of eggs only than with the whole liquid contents of eggs. However, mix sugar and ghee in equal and each being double of the quantity of eggs, a little powdered garam-masalla and very little saffron. Heat the mass stirring constantly till it begins to form red crystals when take it down and serve.
Miik 1 seer, a syrup of 1 powa of sugar-candy, ghee 1/2 powa and a paste of 1/2 powa of almonds. It is also prepared without ghee.
Boil the milk on mild heat. Add the syrup and ghee to it in four instalments at intervals. Last of all add the pasted almonds. Take down when thick. Stir all along to prevent the formation of cream.