phutkalai curna kari' ghrte bhajaila
cini-pake karpuradi diya nadu kaila
phutkalai—fused peas fried in ghee and soaked in sugar juice; curna kari'-making into powder; ghrte bhajaila—fried with ghee; cini-pake—cooking with sugar; karpura-adi—camphor and other ingredients; diya—adding; nadu kaila—made round sweetmeat balls.
Another variety of sweet was made with fused peas that were powdered, fried in ghee and then cooked in sugar juice. Camphor was mixed in, and then the sweet was rolled into a ball.
Link to this page: https://prabhupadabooks.com/cc/antya/10/32
Previous: Antya 10.31 Next: Antya 10.33