CC Antya 10.29-30 (1975): Difference between revisions
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<div style="float:left">'''[[Sri Caitanya-caritamrta (1975)|Śrī Caitanya-caritāmṛta (1975)]] - [[CC Antya (1975)|Antya-līlā]] - [[CC Antya 10 (1975)|Chapter 10: Śrī Caitanya Mahāprabhu Accepts Prasādam from His Devotees]]'''</div> | <div style="float:left">'''[[Sri Caitanya-caritamrta (1975)|Śrī Caitanya-caritāmṛta (1975)]] - [[CC Antya (1975)|Antya-līlā]] - [[CC Antya 10 (1975)|Chapter 10: Śrī Caitanya Mahāprabhu Accepts Prasādam from His Devotees]]'''</div> | ||
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:śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā | :śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā | ||
:ghṛta-sikta cūrṇa kailā cini-pāka diyā | :ghṛta-sikta cūrṇa kailā cini-pāka diyā | ||
:karpūra, marica, lavaṅga, elāci, rasavāsa | :karpūra, marica, lavaṅga, elāci, rasavāsa | ||
:cūrṇa diyā nāḍu kailā parama suvāsa | :cūrṇa diyā nāḍu kailā parama suvāsa | ||
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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 | 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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Latest revision as of 20:51, 26 January 2020
Śrī Caitanya-caritāmṛta (1975) - Antya-līlā - Chapter 10: Śrī Caitanya Mahāprabhu Accepts Prasādam from His Devotees
His Divine Grace
A.C. Bhaktivedanta Swami Prabhupada
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 it into balls that were very palatable and aromatic.