MA'JUN HAMAL AMBARI ALVI KHAN1
Recipe
Coralliuin rubrum root, ground (bussud ahmar
moharriq inahlul)
10 grams
Pearls, ground (marwarid inahlul)
5 grams
Gold foil (waraq tila)
100 miligrams
Silver foil (waraq nuqra)
4 grams
Aquilaria agallocha (agar)
1 0 grams
Pterocarpus santalinus sawdust (burada sandal surkh) 10 grams
Santalum album sawdust (burada sandal safaid) 1 0 grams
Bambusa arundinacea (hanslochan)
10 grams
Polygonum aviculare root (bikh anjabar) 1 0 grams
Portulaca oleracea seeds (tukhin khurja sty ah) 20 grams
Doronicum hookeri (darunaj aqrahi)
1 0 grams
Paeonia emodi (ood salib)
10 grams
Armenian bole (gil Armani)
1 0 grams
Fresh oak galls (mazn sab:)
10 grams
Citrullus vulgaris seed kernel (maghz tukhm tarbuz) 20 grams
Bombyx mori (abresham muqharaz)
10 grams
Honey (slichcd)
250 grams
White sugar syrup (qiwam shakar safaid) 250 grams
Syrup of raw Vitis vinifera fruit (sharbatghura) 220 millilitres
Citric acid (sat limun)
1 gram
Ambra grasea (ambar)
2 grams
Sodium benzoate (nitrun bunjawi)
2 grams
Preparation: The herbal ingredients are converted into sufuf after
being ground and sieved through 80-mesh. The pearls and coral roots
are then added to the sufuf. Afterwards, the silk cocoon is soaked in
100 ml. of water and boiled overnight till only one-fourth of the
original volume of water remains. The decoction is filtered and honey,
white sugar qiwam, sharbat ghura and citric acid are incorporated into
it and heated on fire. When it boils, the impurity on the top is scooped
out and the ambar, after being ground, is added. When the qiwam
approaches the desired viscosity, the Sodium benzoate, dissolved in a
little water, is incorporated, and, after the qiwam reaches the desired
consistency, the sufuf is gradually added and stirred till all the sufuf has
been added and made to mix with the qiwam. Lastly, the gold and
silver foils are incorporated during stirring, the ma'juri is then stored
in glass jar.
Dosage and administration: 5 g. before breakfast with 250 ml. of
milk.
