216
Śrī Caitanya-caritāmṛta
[Antya-līlā, Ch. 10]
śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā ghṛta-sikta cūrṇa kailā cini-pāka diyā
karpūra, marica, lavaṅga, elāci, rasavāsa cūrṇa diyā nāḍu kailā parama suvāsa
SYNONYMS
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.
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.
TEXT 31
শালি-ধাত্মের খই পুনঃ ঘুতেতে ভাজিয়া । চিনি-পাক উখ্ড়া কৈলা কর্পূরাদি দিয়া ॥ ৩১ ॥
śāli-dhānyera kha-i punaḥ ghṛtete bhājiyā cini-pāka ukhḍā kailā karpūrādi diyā
SYNONYMS
śāli-dhānyera kha-i—parched rice from fine paddy; punaḥ—again; ghṛtete bhājiyā—frying with ghee; cini-pāka—boiling with sugar juice; ukhḍā—of the name ukhḍā; kailā—made; karpūra-ādi diyā—mixing with camphor.
TRANSLATION
She took parched rice from fine paddy, fried it in ghee, cooked it in a sugar solution, mixed in some camphor and thus made a preparation called ukhḍā or muḍki.
TEXT 32
ফুটকলাই চূর্ণ করি’ ঘুতে ভাজাইল । চিনি-পাকে কর্পূরাদি দিয়া নাড়ু কৈল ॥ ৩২ ॥