For Dimer borfi she would take her eggs, 8 of them, and separate the whites from the yolks. Then she would whip the whites until they were absolutely stiff. The yolks would also be whipped into creamy smoothness and the two would be mixed together. To this she would slowly add 500 g (16 oz) of sugar. Next 250 ml (8 fl oz) of ghee would be heated in a pan and the egg mixture, flavoured with rose water or saffron, would be poured in and kept over a low flame. After that it was a matter of stirring and stirring until your arm was ready to fall off This one has to be cooked much longer than the other one, until it really starts sticking to the pan. The colour too will be different. When she found she could not cook it any longer without burning the mixture, she removed it from the stove and transferred it to a flat tray or serving dish. First it would be shaped into a rectangular piece, 0.6 cm (¾ in) thick, and then criss-cross cuts would be made to form diamond-shaped borfis.