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Difference between revisions of "Nārikela Khaṇḍa"
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*Add sugar to N¡rikela paya and heat, maintaining the temperature between 800 and 900 After the sugar dissolves, filter the hot syrup through muslin cloth. | *Add sugar to N¡rikela 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 <ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | *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 <ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/> | ||
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| + | ==Description== | ||
| + | *Solid brown polygonal pieces of various shapes and sizes, sweet with smell characteristic of coconut. | ||
==References== | ==References== | ||
Revision as of 12:21, 9 August 2018
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Naarikela Khandha is a solid Avaleha preparation made with the ingredients in the Formulation Composition given below.
Formulation composition
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 Gh¤ta maintaining the temperature between 800 to 900 till it turns brown and its typical smell emanates.
- Strain N¡rikela paya through a muslin cloth.
- Add sugar to N¡rikela 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 [1]
Description
- Solid brown polygonal pieces of various shapes and sizes, sweet with smell characteristic of coconut.
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-II, VOLUME-III, page no 32.
