PREPARATION
Shudh (purified) Vang is heated in an iron vessel till it melts. Small amounts of Palash flower churn (herbal powder), Mauktik-Shauktik churn (powder prepared from pearl shells) or Kukkutandtwak churn (powder prepared from hen egg-shells) is constantly added to the mixture and regularly stirred with an iron rod. When the entire mixture attains coarse-powder form, the vessel is covered with a lid and exposed to high flame till the mixture attains red colour. The mixture is then cooled and Vang is seperated from Palash and Mauktik or Kukkutandtwak churn. The separated Vang is filtered through a muslin cloth and transferred to a flat surfaced stone vessel. Vang is blended with Kumari juice thoroughly and rolled into a cake. the cake on drying is given a Gajput (refer glossary). After 7 Gajput white-coloured Vang Bhasma is obtained.
Vang Bhasma (Method 1) - Ingredient Details
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