### CC Antya 10.29-30

> শালি-ধান্যের তণ্ডুল-ভাজা চূর্ণ করিয়া ।\
> ঘৃতসিক্ত চূর্ণ কৈলা চিনি-পাক দিয়া ॥২৯॥\
> কর্পূর, মরিচ, লবঙ্গ, এলাচি, রসবাস ।\
> চূর্ণ দিয়া নাড়ু কৈলা পরম সুবাস ॥৩০॥

> śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā\
> ghṛta-sikta cūrṇa kailā cini-pāka diyā

> karpūra, marica, lavaṅga, elāci, rasavāsa\
> cūrṇa diyā nāḍu kailā parama suvāsa

*śāli-dhānyera*—of rice of a fine quality; *taṇḍula*—the grains; *bhājā*—being fried; *cūrṇa kariyā*—making it into a powder; *ghṛta-sikta*—moistened with ghee; *cūrṇa*—the powder; *kailā*—made; *cini-pāka diyā*—by cooking with sugar; *karpūra*—camphor; *marica*—black pepper; *lavaṅga*—cloves; *elāci*—cardamom; *rasa-vāsa*—and other spices; *cūrṇa*—to the powder; *diyā*—adding; *nāḍu*—round sweetmeats; *kailā*—made; *parama su-vāsa*—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.**