CC Antya 10.29-30
ghṛta-sikta cūrṇa kailā cini-pāka diyā
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 the mixture into balls that were very palatable and aromatic.