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TEXTS 29-30
sali-dhanyera tandula-bhaja curna kariya
ghrta-sikta curna kaila cini-paka diya
karpura, marica, lavanga, elaci, rasavasa
curna diya nadu kaila parama suvasa
SYNONYMS
sali-dhanyeraof rice of a fine quality; tandulathe grains; bhajabeing fried; curna kariyamaking it into a powder; ghrta-siktamoistened with ghee; curnathe powder; kailamade; cini-paka diyaby cooking with sugar; karpuracamphor; maricablack pepper; lavangacloves; elacicardamom; rasa-vasaand other spices; curnato the powder; diyaadding; naduround sweetmeats; kailamade; parama su-vasavery palatable.
TRANSLATION
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.
Link to this page: https://prabhupadabooks.com/cc/antya/10/29-30 Previous: Antya 10.28 Next: Antya 10.31
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