Mix 1 powa of ghee with 1 seer of fine flour and knead to 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 ½ 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.
SAKARPARA.
Keep 1 powa of almonds moist for a couple of hours, then peel them, cut in pieces and make a paste of them with the necessary amount of water. Mix this paste, with 1 powa of cream of milk and 12 powa of ghee with 1 seer of fine flour. Beat to a stiff dough adding a little water if necessary. Prepare small cubes of it, fry in plenty of boiling ghee to a light brown colour and smear them with a very concentrated syrup of 1 powa of sugar.
KHEER JOSHI.
Mix 12 powa of fine flour with 12 seer of khowa kheer, prepare threads of it as fine as possible rolling it little by little with the hands, adding a little water if necessary, and cut them in pieces of 1 inch in length. Fry them in plenty of ghee. Boil 2 seers of milk till it is reduced to half and then drop the fried pieces into it. Add raisins, pasted almonds and 114 powa
