This section is from the book "Indian Cookery And Confectionery", by I. R. Dey. Also available from Amazon: Indian Cookery And Confectionery.
Boil some milk for a few minutes and then add thoroughly washed finest atap rice at the rate of 1 chhatak per seer of milk. Cook on mild heat and stir constantly. When the rice are boiled to softness in about a half hour add 1 powa of sugar for every seer of milk and pieces of almonds, pistachios and raisins as desired. Take -down when the desired thickness is reached after mixing with a little powdered cardamom and very little camphor.
Adequate quantity of fresh and pure honey may be substituted for sugar in which case it is called Payesh of Honey. If it is eaten in excessive quantities a little burning sensation is felt on the body.
Fry 1/2 powa of rice with 1 chhatak of ghee and drop them in 1 seer of boiling milk. Stir constantly. When the rice are fully boiled add 1 powa of finest nalen gur (1 1/2 powa if liquid) prepared from the juice of date palm. Then add raisins, pieces of almonds and pistachios as-desired. Take down when thick and mix with a pinch of powdered cardamoms and very little camphor.
Boil 2 seers of the juice of date palm and constantly remove the scum formed on the surface. When scum no longer appears add 1 powa of rice. Add 1 seer of milk when the rice are fully boiled and stir incessantly till thick when take down after mixing with a little nalen gur and very little camphor.
Boil 1 seer of milk till it is reduced to half. Then add 1 or 1 1/2 chhatak of chinre, after washing it, 1/2 powa of sugar, powders of cardamom seeds and cubebs 1 pinch each, raisins, pieces of almonds and pistachios as desired. Stir continually and take down when it is a thick mass. Crops like bhura, bajra, cheena, etc. which are grown in various parts of India outside Bengal are used as a substitute for chinre in their respective places of origin.
Heat a syrup of 1 1/2 powa of sugar. When it is warm add 1/2 seer of pasted fresh chhana and stir constantly.
Take down when they are perfectly blended together and keep covered. Boil 2 seers of milk till it is reduced to half and then add the mixture of chhana and sugar. Boil on mild heat and stir constantly. A little later add 1 chhatak of raisins, pieces of almonds 1/2 chhatak and pieces of pistachios 1 1/4 tola. Take down when thick after mixing with half a table-spoonful of rose water or 3 or 4 drops of essence of rose. It is very tasteful preparation.
Remove the upper leaves of a cabbage till the tender white leaves appear. Then chop it in small very fine pieces. Boil 2 seers of milk till it is reduced to 1 1/2 seers. Then add 2 1/2 or 3 powas of the pieces of cabbage. When well boiled add 1 1/2 powas of sugar, raisins, pistachios and almonds as desired. Take down when thick and mix with very little camphor. The pieces of cabbage may be boiled in water and then dropped in boiling milk.
Boil 1 seer of sweet potatoes, skin them, rub to a pulp and remove the fibres, if any. Boil 1/2 powa of ghee with a pinch of aniseeds and fry the pulp with the ghee. Then add 1 seer of milk, 1 1/2 powa of sugar, raisins, almonds and pistachios as desired. Stir constantly all the while. Mix with very little camphor when thick and take down. Ordinary potatoes may be substituted for sweet potatoes, only a little more sugar is required.
Peel thickly a non-irritating mun (arum) and cut in very small and very thin pieces. Boil I seer of them in water mixed with the juice of a lemon. Then drain out the water and wash again with fresh water. Fry them with 1/2 powa of ghee heated with a few cassia leaves, cloves and cardamoms, all entire. Then add 1 1/2 seer of milk. Stir constantly. Add sugar 2 1/2 powas, raisins, almonds and pistachios as desired when the milk is reduced to 1 seer. Take down when thick and mix with very little camphor.
Keep 1 powa of poppy seeds moist in water for an hour and then make a paste of them adding water little by little. Fry a few cassia leaves and cardamom seeds in 1 chhatak of ghee and then fry the pasted poppy seeds till light brown. Add 1 seer of milk, 1 powa of sugar, raisins, pistachios and almonds as desired. Stir constantly and take down when thick.
Boil a seer of milk and when it is reduced to half add 1 chhatak of sago, after washing with water. Stir incessantly. A little later add 1/2 powa of sugar-candy, raisins, almonds and pistachios as desired. Take down when thick and mix with a pinch of powdered cardamom seeds and very little camohor.