49-51 Rādhā at Yāvaṭa

49 Meanwhile, Śyāma priya, Śrī Rādhikā, arrives home, and the mañjarīs serve her to relieve her fatigue and put her to rest. Then she and the Sakhīs prepare sweets and pan for Kṛṣṇa's evening and night bhojana.

Ṭīkā: When arriving home, Jaṭilā goes back to making gośi (cow dung paddies), and Rādhā enters the special palace that her father (Vṛṣabhāanu rāja) built for her (see Chapter Two's description). The mañjarīs lead their Prāṇeśwarī to a bench outside her bedroom. Śrīmati sits down and the Dāsis bring a large, golden bowl, a pitcher of fresh water and a towel for washing and drying her carana kamālā.

Another Dāsī uses a soft, moistened cloth to remove the perspiration from Śrīmati's face.Then Rādhā enters her bedroom and lies down on the bed. The mañjarīs fan with cāmaras and carefully massage her hands, feet and other limbs untill she falls asleep. After Rādhā awakens, Candana-kalā Sakhī begins narrating Kṛṣṇa's activities within Rādhā's assembly.

Kṛṣṇa-bhāvanāmṛta elaborates:
Candana-kalā tells Rādhikā: "After watching Kṛṣṇa's uttara Goṣṭha, I quickly returned to Vrajeśwarī Yaśodā to inform her that Kṛṣṇa is coming. But she anxiously sent me to you, oh Radhe! Vrajeśwarī is asking that you quickly send the sweets for Kṛṣṇa's snacks and evening meal."Thus delighted, Rādhikā motions to her Dāsīs to start getting things ready. Then she enters the kitchen to begin cooking, using a fire of burning candana wood.

In Saṅkalpa kalpa-druma, Śrī Viśvanātha Cakravartī prays as Vinoda Vallari Mañjarī: "Hey Radhe! You'll be overjoyed when Candana-kalā informs you about Mother Yaśodā's request to prepare sweets for Kṛṣṇa. So, then I'll wipe your stove with cow-dung, supply a frying pan and keep your fire going.And for your preparations of karpūra keli, laḍḍus and other sweets, I'll supply water, ghī, sugar, cane-molasses, bananas, black pepper, camphor ground coconut and other ingredients.

Then I'll joke with you, saying: "Hey Radhe! When I anointed your body with cooling candana and camphor, hoping to relieve your Kṛṣṇa viraha, your fever only increased! But hay! Now your Kṛṣṇa viraha-agni (fire of sepāration) is extinguished in the fire that you are using to cook for him!"

50 Rasavatī Rāi mixes ripe bananas, urad dal powder, ground coconut, condensed milk, black pepper, cardamom, cloves, nutmeg and cinnamom and fries them in ghee, adding a pinch of camphor. Then she dips them in boling sugar-water to make the tart called amrita keli which delights Kṛṣṇa's senses.

Ṭīkā: Urad dal and kalai dal are grounded into powder, kneaded into a dough, and rolled out in the shape of a long capāti. Then the ingredients are inserted within a tart that is first fried in ghī and next fried in sugar-water.

51 Then Rādhikā prepares Kṛṣṇa's favorite karpūra keli. First yogurt is added to boling milk to make curd. The curd is placed in a large bowl along with śāli rice powder, yogurt, sugar, ground coconut, nutmeg, cardamom, cloves and sweet ripe bananas. The mixture is kneaded with the fingers until bubbles form, then it is rolled into a ball that is covered by ground mungh-dal-powder and fried in ghī. Afterwards, the balls are dropped into a sweet sauce made from condensed milk and honey with a pinch of karpūra (camphor).