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kañjika

, n. [cf. kañj[ī/i], kañjiya; sa. kāñjīka, -cika,
-jikā (f.); DED 927; CDIAL 3016], conjee; rice starch; ~
denotes the starchy gelatinous water poured off
boiled rice; it is also used of conjee in a state of
spontaneous fermentation
(cf. Ja IV 12,10', q.v. infra)
as well as of whey
(v. s.v. kañjiya); syns. āranāḷa,
bilaṅga; — yathā anambilaṁ takkaṁ vā ~aṁ (v.l.
kaṅc-) vā parināmavasena parivattitvā ambilaṁ
hoti, Ja IV 12,10'; tasmiṁ samaye usukāro aṅgāraka-
palle usuṁ tāpetvā ~ena temetvā ekaṁ akkhiṁ
nimīletvā eken' olokento ujuṁ karoti, VI 66,4 (cf. Ps
IV 18,19); ahaṁ Andhakavindasmiṁ buddhassâdic-
cabandhuno adāsiṁ kolasampākaṁ ~aṁ (v.l. kañc-)
teladhūpitaṁ, Vv 718 (Vv-a 186,21); sace rajaṁ upari
uppilavati (so read; Ee uplav-; v.l. uppalav-) ~aṁ (so
read with v.l.; Ee
-itaṁ-) pavāhetvā sesaṁ bhuñji-
tabbaṁ, Sp 846,1; Spk II 96,16; — ifc. accha-° (= clear
conjee;
CPD s.v. suggests erroneously 'clarified
gruel'
); amba-° (Vv 513; Vv-a 147,23); ambila-°;
ācāma-°; ucchiṭṭha-°; udaka-°; tela-° (Ps III
342,4); vamita-° (Ps III 207,14); — °âdi, mfn.; same
bhūmibhāge kosiyaṁsūni uparûpari santharitvā
~īhi siñcitvā kataṁ hoti, Sp 684,6 (ad Vin III 224,28).[[side 34]]