To this filtered mixture, thirty Pala (1.44 kg) of jaggery (guḍa) and twenty Pala (960 grams) of ghee (ghṛta) are added. This is cooked until it attains the consistency of a confection (lehama), and is then kept undisturbed buried in a heap of grains (dhānye) for one Paksha (fifteen days) before consumption.
To this filtered mixture, thirty Pala (1.44 kg) of jaggery (guḍa) and twenty Pala (960 grams) of ghee (ghṛta) are added. This is cooked until it attains the consistency of a confection (lehama), and is then kept undisturbed buried in a heap of grains (dhānye) for one Paksha (fifteen days) before consumption.