Charak Samhita
सितोपलामाक्षिकपिप्पलीभिः कुल्माषलाजायवसक्तुगृञ्जान्। खर्जूरमांसान्यथ नारिकेलं द्राक्षामथो वा बदराणि लिह्यात्॥२८॥
The following recipes are also advocated in this context: 1. Kulmasha, the paste of boiled mudga (green gram/Phaseolus aureus), masura (lentil/ Ervum lens), etc., laja (popped paddy), yava-saktu (flour of roasted barley), grunja (boiled barley along with its supernatant segment), or the pulp of kharjura (date/Phoenix sylvestris), narikela (coconut/Cocos nucifera), draksha (grapes/Vitis vinifera) or badara (Zyziphus jujuba) should be made to a linctus by adding sitopala (sugar having big crystals), honey and pippali (long pepper/Piper longum).
english translation
sitopalAmAkSikapippalIbhiH kulmASalAjAyavasaktugRJjAn। kharjUramAMsAnyatha nArikelaM drAkSAmatho vA badarANi lihyAt॥28॥
hk transliteration by Sanscript