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Text 32

phuṭkalāi cūrṇa kari’ ghṛte bhājāila
cini-pāke karpūrādi diyā nāḍu kaila

phuṭkalāi — fused peas fried in ghee and soaked in sugar juice; cūrṇa kari’ — making into powder; ghṛte bhājāila — fried with ghee; cini-pāke — cooking with sugar; karpūra-ādi — camphor and other ingredients; diyā — adding; nāḍu kaila — made round sweetmeat balls.

Another variety of sweet was made with fused peas that were powdered, fried in ghee and then cooked in sugar juice. Camphor was added, and then the mixture was rolled into balls.

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