Madhusnuhi Rasayana

INGREDIENT                                      PART                                                  INDICATION                                     DOSAGE

shunthi
kalimirch
pippali
harad
baheda
amla
dalchini
ela
tejpatra
jatiphal
jatiphal
agni
laung
dhaniya
saariva
krsna jirak
vidang
chavya
kusth
trivtita
pippali
ashwagandha
bhangri
tejovati-bija
kesara
suddha gandha
mahisaksa guggul
ghrita
sita
madhu

6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
6 gm
192 gm
192 gm
192 gm
576 gm
576 gm
768 gm

prameha pidaka (diabetic carbuncle)
arbuda (tumour)
gandmala (goitre)
bhagandara (fissure in ano)
guhyavrana
vatarakta (gout)
kustha (leprosy)
kalisa
arsa (piles)
prameha ()
kandu (itching)
rasayan

12 gm

Method of Preparation

Water sufficient to make lehya paka is added to sugar and boiled. Fine powders of ingredients 1 to 26 are added to the lehya paka and mixed well. Ghrita and fine powders of ingredients 27, 28 and 29 are added when lehya paka is warm. When the mixture is cooled, honey is added.

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