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→Method of preparation
*Keep the strained liquid separately and crush the boiled pieces of Kū¾mā´²a in an end runner mill to make a fine paste, fry in Gh¨ta with constant stirring maintaining temperature between 800 to 900 till the mixture turns brown. Take due care to avoid over roasting or under roasting of pi¾°i
*Add sugar to the strained liquid and heat to make “two-thread sugar syrup”.
*Add the fried paste of Kū¾mā´²a to the syrup, heat with constant stirring maintaining temperature between 900 to 1000 and observe the mixture for formation of soft bolus, which does not disperse in water. Stop heating and allow to cool to 50050 degree cel.
*Add fine powders of ingredients (prak¾epa) numbered 4 to 11. Mix thoroughly to prepare a homogeneous blend, allow to cool it to room temperature and add Madhu.
*Pack it in tightly closed containers to protect from light and moisture.<ref name="AYURVEDIC PHARMACOPOEIA OF INDIA"/>
