Out of the herbs mentioned in the previous recipe (Kalyanaka Ghrita), the twenty-one herbs commencing with the two śārivā are boiled in water to prepare a decoction. One prastha of ghee is then cooked in this decoction along with four parts (four times the quantity of ghee) of gṛṣṭi-kṣīra (milk of a cow that has calved for the first time, or within seven days of calving).
Out of the herbs mentioned in the previous recipe (Kalyanaka Ghrita), the twenty-one herbs commencing with the two śārivā are boiled in water to prepare a decoction. One prastha of ghee is then cooked in this decoction along with four parts (four times the quantity of ghee) of gṛṣṭi-kṣīra (milk of a cow that has calved for the first time, or within seven days of calving).