Sweet Curd Pork Cakkalikās
Sanskrit
स्विन्नानां शुण्ठकानां च मेदोभागं प्रगृह्य च । ताडपत्रसमाकाराः कृत्वा चक्कलिकाः शुभाः ॥ ३६ ॥ मथिते शर्करायुक्ते दध्न्येलाविमिश्रिते । कर्पूरवासिते तत्र रुच्याश्चक्कलिकाः क्षिपेत् ॥ ३७ ॥
English
And taking the fatty portion of the śuṇṭhakas that have been sweated, and having made fine cakkalikās, shaped just like a palmyra leaf, he should throw the relishing cakkalikās into mathita combined with sugar, mixed with cardamom, and perfumed with camphor.
Ingredients
- 500 g cooked skinless roast pork belly, chilled
- 200 g yoghurt
- 20 g sugar
- ¼ tsp ground cardamom
- Optional speck of edible camphor
Method
- Slice the chilled pork belly into pieces about 3 mm thick and 5–7 cm long.
- Whisk the yoghurt with the sugar, cardamom, and camphor (if using). Fold in the pork and rest for 20 minutes before serving.
Notes
- Use only food-grade camphor, and omit it unless you are familiar with its intensity.