kateka cida hudum kari' ghrtete bhajiya
cini-pake nadu kaila karpuradi diya
kateka cida—some of the flat rice; hudum kari'-making into puffed rice; ghrtete bhajiya—frying in ghee; cini-pake—by cooking in sugar juice; nadu kaila—made into round balls; karpura-adi diya—mixing with camphor and other ingredients.
She made some of the flat rice into puffed rice, fried it in ghee, cooked it in sugar juice, mixed in some camphor and rolled it into balls.
Link to this page: https://prabhupadabooks.com/cc/antya/10/28