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#h4##span class="mw-headline" id="TEXTS_29-30"#TEXTS 29-30#/span##/h4#
#div class="verse"#
#dl##dd#śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā#/dd#
#dd#ghṛta-sikta cūrṇa kailā cini-pāka diyā#/dd##/dl#
#dl##dd#karpūra, marica, lavaṅga, elāci, rasavāsa#/dd#
#dd#cūrṇa diyā nāḍu kailā parama suvāsa#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
#div class="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.
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#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="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.
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#div class="mw-parser-output"#
#h4##span class="mw-headline" id="TEXTS_29-30"#TEXTS 29-30#/span##/h4#
#div class="verse"#
#dl##dd#śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā#/dd#
#dd#ghṛta-sikta cūrṇa kailā cini-pāka diyā#/dd#
#dd#karpūra, marica, lavaṅga, elāci, rasavāsa#/dd#
#dd#cūrṇa diyā nāḍu kailā parama suvāsa#/dd##/dl#
#/div#
#h4##span class="mw-headline" id="SYNONYMS"#SYNONYMS#/span##/h4#
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#i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=śāli&tab=syno_o&ds=1"#śāli-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=dhānyera&tab=syno_o&ds=1"#dhānyera#/i# — of rice of a fine quality; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=taṇḍula&tab=syno_o&ds=1"#taṇḍula#/i# — the grains; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=bhājā&tab=syno_o&ds=1"#bhājā#/i# — being fried; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1"#cūrṇa #a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=kariyā&tab=syno_o&ds=1"#kariyā#/i# — making it into a powder; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=ghṛta&tab=syno_o&ds=1"#ghṛta-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=sikta&tab=syno_o&ds=1"#sikta#/i# — moistened with ghee; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1"#cūrṇa#/i# — the powder; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=kailā&tab=syno_o&ds=1"#kailā#/i# — made; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=cini&tab=syno_o&ds=1"#cini-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=pāka&tab=syno_o&ds=1"#pāka #a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=diyā&tab=syno_o&ds=1"#diyā#/i# — by cooking with sugar; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=karpūra&tab=syno_o&ds=1"#karpūra#/i# — camphor; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=marica&tab=syno_o&ds=1"#marica#/i# — black pepper; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=lavaṅga&tab=syno_o&ds=1"#lavaṅga#/i# — cloves; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=elāci&tab=syno_o&ds=1"#elāci#/i# — cardamom; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=rasa&tab=syno_o&ds=1"#rasa-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=vāsa&tab=syno_o&ds=1"#vāsa#/i# — and other spices; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1"#cūrṇa#/i# — to the powder; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=diyā&tab=syno_o&ds=1"#diyā#/i# — adding; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=nāḍu&tab=syno_o&ds=1"#nāḍu#/i# — round sweetmeats; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=kailā&tab=syno_o&ds=1"#kailā#/i# — made; #i##a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=parama&tab=syno_o&ds=1"#parama #a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=su&tab=syno_o&ds=1"#su-#a target="_blank" rel="nofollow noreferrer noopener" class="external text" href="//vanipedia.org/wiki/Special:VaniSearch?s=vāsa&tab=syno_o&ds=1"#vāsa#/i# — very palatable.
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#h4##span class="mw-headline" id="TRANSLATION"#TRANSLATION#/span##/h4#
#div class="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 the mixture into balls that were very palatable and aromatic.
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