वीतत्वगस्थिकूष्माण्डतुलां स्विन्नां पुनः पचेत् । घट्टयन्सर्पिषः प्रस्थे क्षौद्रवर्णेऽत्र च क्षिपेत् ॥ ११४ ॥
One Tula (4.8 kg) of Benincasa hispida (Kushmanda/Ash gourd), completely cleared of its outer skin and inner seeds, is first steamed or boiled. It is then placed into a vessel along with one Prastha (768 g) of ghee and cooked, stirring continuously, until the mixture roasts down and assumes the deep, golden color of honey.
वीतत्वगस्थिकूष्माण्डतुलां स्विन्नां पुनः पचेत् । घट्टयन्सर्पिषः प्रस्थे क्षौद्रवर्णेऽत्र च क्षिपेत् ॥ ११४ ॥
One Tula (4.8 kg) of Benincasa hispida (Kushmanda/Ash gourd), completely cleared of its outer skin and inner seeds, is first steamed or boiled. It is then placed into a vessel along with one Prastha (768 g) of ghee and cooked, stirring continuously, until the mixture roasts down and assumes the deep, golden color of honey.