कामिक आगम: पूर्व भाग (अष्टाविंशति मूल शैव आगमों का प्रथम एवं सर्वोच्च आगम महाकोश)

तण्डुलाद् द्विगुणं क्षीरं मुद्गं स्यात्तण्डुलार्धकम्।
अलाभेऽर्धं तदर्धं वा शेषं तोयैः प्रपूरयेत्॥ ३८
पाचितं पायसं प्रोक्तं गुलान्नं अधुनोच्यते।
पायसं पूर्ववत् कृत्वा चतुर्भागं गुलं क्षिपेत्॥ ३९
गुलार्धं प्रक्षिपेदाज्यं तस्यार्धं वा तदर्धकम्।
कदलीफल संयुक्तं गुलान्नं इति कीर्तितम्॥ ४०
taṇḍulād dviguṇaṁ kṣīraṁ mudgaṁ syāttaṇḍulārdhakam|
alābhe'rdhaṁ tadardhaṁ vā śeṣaṁ toyaiḥ prapūrayet|| 38
pācitaṁ pāyasaṁ proktaṁ gulānnaṁ adhunocyate|
pāyasaṁ pūrvavat kṛtvā caturbhāgaṁ gulaṁ kṣipet|| 39
gulārdhaṁ prakṣipedājyaṁ tasyārdhaṁ vā tadardhakam|
kadalīphala saṁyuktaṁ gulānnaṁ iti kīrtitam|| 40
Milk with a measure equal to twice the measure of rice, kidney-beans in half of the measure of rice, if not
available, quarter or half-quarter of this measure should be taken and water should be poured to fill the
required level left over by the milk and the beans. These should be boiled well and the gruel prepared in
this way is known as ‘payasa’(gruel related to payas, the kidney-bean). Now, the details about the gulanna
(rice cooked with molasses). Having prepared the payasa as done before, the sadhaka should add the
pieces of molasses equal to four parts of other ingredients, and add the ghee whose measure may be
half or quarter of the measure of molasses. These should be cooked well and the pieces of banana fruit
should be added. This preparation is called ‘gulanna’(rice mixed with molasses).
तण्डुलार्धं तिलं ज्ञेयं कृसरान्नं प्रशस्यते।
अलाभेऽर्धं तदर्धं वा मुद्गान्नं अधुनोच्यते॥ ४१
तण्डुलार्धं तदर्धं वा मुद्गं मुद्गान्नं उच्यते।
एतेषामपि सर्वेषां यथालाभं अथापि वा॥ ४२
मरीचं रजनीयुक्तं जीरकं सर्षपं तथा।
आलोड्य पाचितं ह्येतत् हरिद्रान्नं प्रकीर्तितम्॥ ४३
taṇḍulārdhaṁ tilaṁ jñeyaṁ kṛsarānnaṁ praśasyate|
alābhe'rdhaṁ tadardhaṁ vā mudgānnaṁ adhunocyate|| 41
taṇḍulārdhaṁ tadardhaṁ vā mudgaṁ mudgānnaṁ ucyate|
eteṣāmapi sarveṣāṁ yathālābhaṁ athāpi vā|| 42
marīcaṁ rajanīyuktaṁ jīrakaṁ sarṣapaṁ tathā|
āloḍya pācitaṁ hyetat haridrānnaṁ prakīrtitam|| 43