sali-dhanyera tandula-bhaja curna kariya
ghrta-sikta curna kaila cini-paka diya
karpura, marica, lavanga, elaci, rasavasa
curna diya nadu kaila parama suvasa
sali-dhanyera—of rice of a fine quality; tandula—the grains; bhaja—being fried; curna kariya—making it into a powder; ghrta-sikta—moistened with ghee; curna—the powder; kaila—made; cini-paka diya—by cooking with sugar; karpura—camphor; marica—black pepper; lavanga—cloves; elaci—cardamom; rasa-vasa—and other spices; curna—to the powder; diya—adding; nadu—round sweetmeats; kaila—made; parama su-vasa—very palatable.
She powdered fried grains of fine rice, moistened the powder with ghee and cooked it in a solution of sugar. Then she added camphor, black pepper, cloves, cardamom and other spices and rolled it into balls that were very palatable and aromatic.
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