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 12 chhatak and pieces of pistachios 114 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.
PAYESH of CABBAGE.
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 112 seers. Then add 212 or 3 powas of the pieces of cabbage. When well boiled add 112 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.
PAYESH of SWEET POTATOES.
Boil 1 seer of sweet potatoes, skin them, rub to a pulp and remove the fibres, if any. Boil 12 powa of ghee with a pinch of aniseeds and fry the pulp with the ghee. Then add 1 seer of milk, 112 powa of sugar, raisins, almonds and pistachios as desired. Stir constantly all the while. Mix with very little camphor when thick and take
