down. Ordinary potatoes may be substituted for sweet potatoes, only a little more sugar is required.
PAYESH of MUN.
Peel thickly a non-irritating mun (arum) and cut in very small and very thin pieces. Boil 1 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 12 powa of ghee heated with a few cassia leaves, cloves and cardamoms, all entire. Then add 112 seer of milk. Stir constantly. Add sugar 212 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.
PAYESH of POPPY SEEDS.
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.
PAYESH of SAGO.
Boil a seer of milk and when it is reduced to half add 1 chhatak of sago, after washing with water. Stir
