Make fine pastes of 1/2 seer of pulses of Kalai, moistened for a few hours, and 1 powa of hard chhana separately. Then mix them together adding a few entire cubebs and seeds of a few big cardamoms, and beat thoroughly. Fry this paste in medium balls till deep brown in ghee or oil and keep them in a syrup of sugar till saturated. They taste better than fresh if taken after 14 or 15 hours.
Mix 1 chhatak of ghee with 1 seer of flour or middlings and again mix with 1/2 seer of sugar. Then make a very stiff paste with about 2 1/2 powas of water. Make balls of it, press them a little flat and fry in plenty of ghee till brown.
Prepare a very thick syrup of 1 seer of sugar and beat thoroughly adding 1 powa of very fine flour and a handful of sesames. Pour it in a round flat dish to half inch thickness. Sprinkle a few more sesames on the surface if you like. Take the mass out when cold and solid in the form of a big disc.
Peel a big ripe white gourd, cut in big pieces and remove all the seeds. Make perforations all over the pieces with an iron pin. Boil them in a syrup of 1 1/2 seer till it is very thick and scanty. Then take the pan off fire and shake it till the syrup is mixed up with the pieces. Arrange the pieces on a plate and fan them to cool. They are very tasteful and yet easily digested.
Make a paste of I powa of besam of m og with some water and fry it in small cakes in boiling ghee till very hard. Then powder them. Mix the powder with" fried and powdered asafoetida 1/4 tola, powdered cumin and pepper 1/2 tola each, pasted ginger 1 chhatak and a table-spoonful of lemon-juice.
Make a stiff paste of further 1/2 seer of besam of moog with water, make balls of it, press them flat, stuff with the above spiced preparation and close them again making a little flat and elongated cakes. Fry them in plenty of ghee and keep immersed in a syrup of sugar till saturated.
Beat 1/2 seer of ghee vigorously till it is perfectly white when mix with 1 seer of coarse flour (atta), 1 powa of curd and 1/2 tola of cardamom seeds, and knead the mass to a dough. Make balls of it, press them a little flat and fry in plenty of boiling ghee to a light brown colour. Keep them immersed in a very concentrated syrup of sugar till saturated. Then take them out in a dish and dry them in air.
Fry 1/2 powa of khowa kheer with a little ghee and powder it. Also fry 1/2 powa of raisins and pieces of almonds and pistachios 1 chhatak each with a little more ghee. Mix all with 1 tola of cardamom seeds, powdered cloves and cinnamon 1/4 tola each and a little syrup of sugar.
Mix 1 powa of ghee with 1 seer of fine flour and knead 10 a stiff dough with water. Make balls of it, prepare hollow cones of them, stuff them with the above spiced kheer and close up the base. Fry them in 1/2 seer of boiling ghee and keep immersed in a very concentrated syrup of sugar for about half an hour. Then take them out and roll on dry crystalline sugar.