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 the mixture into balls that were very palatable and aromatic.