History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c20.s2.4

v1.c20.s2.4

In Rasaratnakara, a few recipes are given for the preparation of kuṅkuma (used as tilaka). Boiled essence of palāśapuṣpa should be kept in the sun in a wide vessel. In that should be dropped rice powder in the proportion of 1:20. Then lime, of half of the volume, should be mixed and stirred well in bright sunshine. Out of this, pellets can be prepared which will have bright red colour like kuṅkuma. Rice and palāśapuṣpa should be ground well into a soft paste and then dried to make pellets of kuṅkuma. Kuṅkuma can be prepared from gairika and rajanī with soaked wood of neem or coconut shell (RNa, Gandhavāda Sec. 115-119, Gode, p. 91). In a similar manner coloured raṅgoli were also prepared.