PREPARATION
Samudra Lavan, Saindhav Lavan, Kanch Lavan, Yavkshaar, Suvarchal Lavan, Tankan and Sajjikshaar in equal proportions are collected fresh. The entire contents are pounded to form a coarse powder. The mixture is processed in Arka Dugdh (Dugdh == milky latex) and Snuhi Dugdh respectively and rolled into a cake. The cake is covered with Arka Patra (Patra == leaf) and tied with a string. The mixture is transferred to an earthen vessel. The vessel is sealed and roasted. On cooling the inner contents are procured and pounded into a coarse powder. Trikatu Churn, Triphala Churn, Yavani, Jeerak and Chitrak Twak (Twak == bark) in equal proportions iis mixed with the powder and blended till a fine unform texture is obtained. The resultant mixture is known as Vajrakshaar Churn.
Vajrakshaar Churna - Ingredient Details
NOTE
- Vajrakshaar formulation describes an ingredient called Kaanch Lavan. The data about identity of Kaanch - Lavan is obscure though many assocaite it to be some kind of a mineral byproduct to be found in glass factories (Kaanch == glass) while some consider it to be a synonym of Black salt .
- 1 Tola approx. 11gms