Boil until the grains of barley ($Yava$) are perfectly steam-cooked and softened, then filter the liquid decoction. Separate the one hundred softened Haritaki fruits from the pulp. Place this filtered decoction and the hundred Haritaki fruits back into a cooking vessel, add one Tula (4.8 kg) of pure jaggery, and one Kudava (192 ml/g) each of cow's ghee and sesame oil. Cook the mixture down thoroughly.
Boil until the grains of barley ($Yava$) are perfectly steam-cooked and softened, then filter the liquid decoction. Separate the one hundred softened Haritaki fruits from the pulp. Place this filtered decoction and the hundred Haritaki fruits back into a cooking vessel, add one Tula (4.8 kg) of pure jaggery, and one Kudava (192 ml/g) each of cow's ghee and sesame oil. Cook the mixture down thoroughly.