India as Known to Panini: A Study of the Cultural Material in the Ashtadhyayi c8.s6.t1.5
India as Known to Pāṇini: A Study of the Cultural Material in the Ashṭādhyāyī c8.s6.t1.5
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c8.s6.t1.5
(3) *Yāvaka* (V.4.29). According to Patañjali *yāvaka* was made by pounding barley with pestle and mortar to remove the chaff, and then boiling its pearl grain in water or in milk with sugar added to it.¹ Charaka calls *yāvaka* a steamed food (*svinna bhakshya*, Sūtra-sthāna, XXVII.259). The *Arthaśāstra* lays down that prepared *yāvaka* must weigh twice the original quantity of barley cooked (*Arth.* Text. II.15).