216 Sri Caitanya-caritamrta [Antya-lila, Ch. 10
sali-dhanyera tandula-bhaja cdrna kariya
ghrta-sikta curna kaila cini-paka diya
karpura, marica, lavanga, eldci, rasavasa
curna diya nadu kaila parama suvasa
SYNONYMS
sali-dhanyera—of rice of a fine quality; tandula—the grains; bhaja—being
fried; crna kariya—making it into a powder; ghrta-sikta—moistened with ghee;
cdrna—the powder; kaila—made; cini-paka diya—by cooking with sugar; kar-
pura—camphor; marica—black pepper; lavanga—cloves; elaci—cardamom;
rasa-vasa—and other spices; cirna—to the powder; diya—adding; nadu—round
sweetmeats; kaila—made; parama su-vasa—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
ay faq-cicDa AS Aa YCSes SIferal |
fofa-rtie Gx wl caer sefaife fea ios u
sali-dhanyera kha-i punah ghrtete bhajiya
cini-paka ukhda kaila karpdradi diya
SYNONYMS
sali-dhanyera kha-i—parched rice from fine paddy; punah—again; ghrtete
bhajiya—frying with ghee; cini-paka—boiling with sugar juice; ukhda—of the
name ukhda; kaila—made; karpura-adi diya—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 ukhda
or mudki.
TEXT 32
BPI oe aly yes Sites |
fofa-rnice sofatte fal ate, Cae N OR I
