Your current navigation map.Poorna Chandroday Ras (Makardhwaj)
PREPARATION
Shudh (purified) Swarn pieces 4 Tola are blended with Shudh Parad 32 Tola. Shudh Gandhak 64 Tola is added to the Swarn-Parad mixture and throughly blended to form Kajjali. Kajjali is treated with Karpaas flower (red variety) juice and Kumaari Swaras (fresh leaf 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 Poorna-Chandroday (Makardhwaj) is collected.Poorna Chandroday Ras (Makardhwaj) - Ingredient Details
NOTE
- Certain Vaidyas mix Poorna-Chandroday 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.
- The above method is termed as Bahirdhoom(Gandhak fumes are not digested withb Parad and let outside) way of producing Poorna-Chandroday. Ayurvedsarsangrah has mentionedanother way of making Poorna-Chandroday where Gandhak fumes are digested with Parad. This method is known as Antardhoom way of making Poorna-Chandroday which is considered to have better medicinal potential then Bahirdhoom method.
- 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
- 1 Masha approx. 1gm
SUGGESTED READING
Aushadhigundharmshastra, Ayurvedsarsangrah