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Makardhwaj Ras

PREPARATION

Shudh (purified) Swarn pieces 1 Tola are blended with Shudh Parad 8 Tola. Shudh Gandhak 16 Tola is regularly added in small quantities to the Swarn-Parad mixture and throughly blended for 6-7 hours everyday over a period of 7 days to form Kajjali (The greater period the mixture is blended the better quality is obtained). Kajjali is then treated with Karpaas flower (red variety) juice or Ankol root juice and Kumaari Swaras (juice) 3 times each. The mixture is dried and transferred to a Kaach-Kupi(glass flask, see glossary).Kaach-Kupi is layered 7 times with cloth plastered with wet-mud/clay and the Kaach-Kupi is cooked in Valuka-Yantra(see glossary) for 24hours. On cooling red-coloured Makardhwaj is collected.

Makardhwaj Ras - Ingredient Details

NOTE

  • Certain Vaidyas mix Makardhwaj 4 Tola is mixed with equal quantity of Karpoor. The mixture is then mixed with Jaatiphal, Samudrashosh fruit, Lavang and Kasturi in a quantity of 3 Masha each and blended throroughly. However many vaidyas regard that addition of Karpoor etc is done to potentiate the therapautic value of Makardhwaj and hence Makardhwaj description must be restricted without these additives. The information is listed in Aushadhigundhramashastra.

  • Swarn Bhasma is collected as an end-product of this formulation. However the Bhasma still needs further treatment before it can be used as medicine.

  • Kajjali prepared in the above formulation must adhere or comply with the Kajjali preparation description and standards as mentioned in various Ayurveda treatise.(see glossary)

  • 1 Tola approx. 11gms

SUGGESTED READING

Aushadhigundharmshastra