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Difference between revisions of "Kāñjika"
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Revision as of 15:01, 23 August 2018
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Powder of āśudhānya such as kulmāṣa, ṣaṣṭika rice, etc. along with small quantity of white radish (mūlaka), cut into pieces, 768g are placed in an earthern pot and 3.72 litres of water is added. The mouth of the pot is closed and kept for two to three weeks during which perid the fluid becomes sour. This sour fluid is call Kāñjika dhānyāmla or Āranāla.[1]
References
- ↑ The Ayurvedic formulary of India Part III, page no 471.
