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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Preparation of Qâhiriyya. Take a ratl and a half of white sugar, dissolve it in a little water, put it over a gentle fire, skim off the scum and ?filter ["milk"] it. Then throw in peeled, pounded almonds in the amount of two ratls, and stir all this until it forms a single body and its fat is softened. Then take it out and leave it a while and add spikenard, cloves pounded in rosewater, and a little camphor, knead all this until it dries, and give it the shape of large or small ka'ks, and leave it until it dries a little. Then place in starch that has been dissolved in a dish and a bit coagulated, and leave it until it dries. Then put it in the frying-pan with fresh oil and fry it so it soaks in it, leave it a little and take it out so it will not dry out or spoil. Then place it in a syrup of roses, or julep, or clarified honey.