CC Antya 10.29-30 (1975)
- śāli-dhānyera taṇḍula-bhājā cūrṇa kariyā
- ghṛta-sikta cūrṇa kailā cini-pāka diyā
- karpūra, marica, lavaṅga, elāci, rasavāsa
- cūrṇa diyā nāḍu kailā parama suvāsa
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.
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.