CC Antya 10.29-30: Difference between revisions

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Śrī Caitanya-caritāmṛta - Antya-līlā - Chapter 10: Śrī Caitanya Mahāprabhu Accepts Prasādam from His Devotees

Antya-līlā 10.28 - Antya-līlā 10.31

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His Divine Grace
A.C. Bhaktivedanta Swami Prabhupada

TEXTS 29-30

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 the mixture into balls that were very palatable and aromatic.

Antya-līlā 10.28 - Antya-līlā 10.31

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-''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.
+''[//vanipedia.org/wiki/Special:VaniSearch?s=śāli&tab=syno_o&ds=1 śāli]-[//vanipedia.org/wiki/Special:VaniSearch?s=dhānyera&tab=syno_o&ds=1 dhānyera]'' — of rice of a fine quality; ''[//vanipedia.org/wiki/Special:VaniSearch?s=taṇḍula&tab=syno_o&ds=1 taṇḍula]'' — the grains; ''[//vanipedia.org/wiki/Special:VaniSearch?s=bhājā&tab=syno_o&ds=1 bhājā]'' — being fried; ''[//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1 cūrṇa] [//vanipedia.org/wiki/Special:VaniSearch?s=kariyā&tab=syno_o&ds=1 kariyā]'' — making it into a powder; ''[//vanipedia.org/wiki/Special:VaniSearch?s=ghṛta&tab=syno_o&ds=1 ghṛta]-[//vanipedia.org/wiki/Special:VaniSearch?s=sikta&tab=syno_o&ds=1 sikta]'' — moistened with ghee; ''[//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1 cūrṇa]'' — the powder; ''[//vanipedia.org/wiki/Special:VaniSearch?s=kailā&tab=syno_o&ds=1 kailā]'' — made; ''[//vanipedia.org/wiki/Special:VaniSearch?s=cini&tab=syno_o&ds=1 cini]-[//vanipedia.org/wiki/Special:VaniSearch?s=pāka&tab=syno_o&ds=1 pāka] [//vanipedia.org/wiki/Special:VaniSearch?s=diyā&tab=syno_o&ds=1 diyā]'' — by cooking with sugar; ''[//vanipedia.org/wiki/Special:VaniSearch?s=karpūra&tab=syno_o&ds=1 karpūra]'' — camphor; ''[//vanipedia.org/wiki/Special:VaniSearch?s=marica&tab=syno_o&ds=1 marica]'' — black pepper; ''[//vanipedia.org/wiki/Special:VaniSearch?s=lavaṅga&tab=syno_o&ds=1 lavaṅga]'' — cloves; ''[//vanipedia.org/wiki/Special:VaniSearch?s=elāci&tab=syno_o&ds=1 elāci]'' — cardamom; ''[//vanipedia.org/wiki/Special:VaniSearch?s=rasa&tab=syno_o&ds=1 rasa]-[//vanipedia.org/wiki/Special:VaniSearch?s=vāsa&tab=syno_o&ds=1 vāsa]'' — and other spices; ''[//vanipedia.org/wiki/Special:VaniSearch?s=cūrṇa&tab=syno_o&ds=1 cūrṇa]'' — to the powder; ''[//vanipedia.org/wiki/Special:VaniSearch?s=diyā&tab=syno_o&ds=1 diyā]'' — adding; ''[//vanipedia.org/wiki/Special:VaniSearch?s=nāḍu&tab=syno_o&ds=1 nāḍu]'' — round sweetmeats; ''[//vanipedia.org/wiki/Special:VaniSearch?s=kailā&tab=syno_o&ds=1 kailā]'' — made; ''[//vanipedia.org/wiki/Special:VaniSearch?s=parama&tab=syno_o&ds=1 parama] [//vanipedia.org/wiki/Special:VaniSearch?s=su&tab=syno_o&ds=1 su]-[//vanipedia.org/wiki/Special:VaniSearch?s=vāsa&tab=syno_o&ds=1 vāsa]'' — very palatable.
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