Nārikela Khaṇḍa

Nārikela Khaṇḍa is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.

Formulation composition

Nārikela API	Cocus nucifera	Enm.	192 g
Sarpi (Goghṛta API)	Clarified butter from cow milk	–	48 g
Khaṇḍa (Śarkarā API)	Sugar candy	–	192 g
Nārikela paya (Nārikela API)	Cocus nucifera Tender Coconut water		768 g
Dhanyāka (Dhānyaka API)	Coriandrum sativum	Fr.	3 g
Pippalī API	Piper longum	Fr	. 3 g
Payoda (Mustā API)	Cyperus rotundus	Rz	3 g
Tugā (Vaṃśalocana API)	Bamboo manna	S. C.	3 g
Dvijīra
Śveta jīraka API	Cuminum cyminum	Fr.	3 g
Kṛṣṇa jīraka API	Carum carvi	Fr	. 3 g
Trijāta
Tvak API	Cinnamomum zeylanicum	St. Bk.	3 g
Tvalpatra API	Cinnamomum tamala	Lf.	3 g
Sūkṣmailā API	Elettaria cardamomum	Sd.	3 g
Ibhakeśara (Nāgakeśara API)	Mesua ferrea	Stmn.	3 g

Method of preparation

• Take all ingredients of pharmacopoeial quality.
• Wash, clean, dry the ingredients numbered 5 to 11 of the Formulation Composition, powder separately and pass through 180 µm I. S. sieve (sieve number 85) to obtain fine powder and mix them all to a homogeneous mixture.
• Cut ingredient number 1 of the Formulation Composition into small pieces and grind to a paste.
• Fry the paste in Ghṛta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
• Strain Nārikela paya through a muslin cloth.
• Add sugar to Nārikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth.
• Add the fried paste to the syrup, heat with constant stirring, maintaining the temperature about 900 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 500

Description

• Solid brown polygonal pieces of various shapes and sizes, sweet with smell characteristic of coconut.

Storage

• Store in a cool place in tightly closed amber coloured glass containers, protected from light and moisture.

Therapeutic uses

• Aruci (Tastelessness), Vami (Vomiting), Śūla (Pain/Colic), Amlapitta (Hyperacidity), Raktapitta (Bleeding disorder), Kṣata (Wound), Kṣaya (Pthisis), Daurbalya (Weakness).

Dose

• 6 to 12 g with milk.

Physico-chemical parameters

Total Ash	Not more than 3.0 per cent
Acid-insoluble ash	Not more than 1.0 per cent
Alcohol-soluble extractive	Not less than 40 per cent
Reducing Sugars	46 to 52 per cent
Loss on drying	Not more than 8.0 per cent
pH (1% aqueous solution)	5.0 to 5.2,