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.