The tender sprouts (śuṅga) of nyagrodha – Ficus benghalensis, udumbara – Ficus racemosa, and aśvattha – Ficus religiosa are gently crushed and soaked in hot water for a full day and night (ahorātra). Ghee should then be systematically cooked and processed with this infused water.
The tender sprouts (śuṅga) of nyagrodha – Ficus benghalensis, udumbara – Ficus racemosa, and aśvattha – Ficus religiosa are gently crushed and soaked in hot water for a full day and night (ahorātra). Ghee should then be systematically cooked and processed with this infused water.