Pashuprash

The extreme weather conditions this winter were harsher on the animals than humans.
At village Maniyarpur, my father was a worried man. Someone who would save his pennies was seen spending heavily on his cattle, usually on medicine. Three cows had delivered within a short span, in the middle of sub zero temperature, and as expected had fallen prey to the cold.
Cattle, in this part of the world are treated like god. We worship them in the day, and leave them out as the night falls. As we sleep cuddled in our thick quilts, drink warm water and burn tons of wood to maintain temperature. The cattle gets a worn-torn sack to cover its back, and possibly some burnt leftover of hay to possibly give an impression of a heater.
We had been producing tons of Chyavnprash, a two thousand year old ayurvedic recipe full of Indian herbs, of course for humans, as this is an expensive formulations and not everyone can afford this.
Perceived to be extremely useful human body during winters, to fight cold and improve metabolism, vigor and vitality.

Much out of seeing the plight of the animals and some for commercial sense, there is this unique formulation that has been tried.
The recipe is as follows.
Amla (Indian gooseberry) : 80 kg
Ghee - clarified butter : 6 kg
Gud – Jaggery : 70 kg
Heapto safe forte : 200 gm
(pittapapat,arjun,kakmasi,mandur bhasma,kasmarda,
Bhumi amla,kalmegha,punarnava,guguchi,daruhira,amalki,vidigo.haritki and bhringraj)
Ruchina : 200 gm
(chitrak mool,harrey,sathey,kalimirch,pipal,ajwain,vidrikand,sariva,rakt,
Ponarnava,bhringraj,saindhalavan, kalanamak,yavaksar,saunf, vidang)
Bootisa : 500 gm
Prakshep : 500 gm
Satavar : 5 kg
Ghritkumari (aloe Vera juice) : 2 lts
Til oil (sesame seed oil) : 3 lts
Mangraila : 5 kg
Ajwain : 500 gm
Sodium benzoate : 80 gm

Process: steam cook Amla – deseed – pulp – fry in clarified butter and til oil to retain minimum moisture, fried Pisthi will be 35 kg – make a paste of Satavar – mix Jaggery well in water to form a solution – add Pisthi to Jaggery solution and mix well, cooking at 80 degrees– add Satavar - add all additives and preservatives – cook till paste – pour immediately in final pack or else it will solidify.

Different herbs have different utility, to give it a commercial sense, Satavar, mangraila and Jaggery has been used to enhance lactation.
In fact, it’s quite good enough for human consumption.