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INDIAN COOKERY AND CONFECTIONERY
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powder them with turmeric. Similarly heat the poppy-seed and pulverize them. Mix them together.
Brown the pieces of potatoes and those of the kernel of the cocoa-nut in half a powa of ghee or oil and then add the boiled grams. Stir for 5 minutes, add the powdered spices, and stir for 5 minutes more. Then add a little water and salt, and stir. Take down when the water dries up and the mass is quite soft.
Now heat half a powa of ghee (not oil) with the aniseed and red chillies. Brown the pieces of almonds and pistachios in it. Then add the boiled mass and stir. Cut the ginger in very small pieces and mix them with the mass before taking down. Eat while warm.
Peas and barabati may be used instead of grams.
