When preparing ashwagandha ksheerpaka, adding ghee is a key step. You’ll want to incorporate the ghee into the mixture after straining the milk. This is primarily because adding ghee after boiling preserves its beneficial properties, which can be compromised during intense heat. Once you have boiled the milk and strained the ashwagandha residues, adding a teaspoon of ghee will offer its nourishing benefits and help balance out the heating properties of ashwagandha.
The ksheerpaka method is indeed well-suited to counteract the heating nature of ashwagandha. By decocting ashwagandha in milk, the attributes like ‘ushna’ (heat) are moderated, making it more harmonious for individuals with a predominantly pitta dosha, or those sensitive to heat. This preparation nourishes the tissues (sapta dhatus), especially the mamsa (muscle) tissue, aiding in healthy weight gain by promoting kapha (growth and stability) in the body.
For practicality, drink this mixture in the morning or as an evening beverage. Ensure your digestive fire, or agni, can handle this rich formulation without causing ama (toxins). If you experience any discomfort after consumption, reassess your agni and adjust the dosage or frequency. Ensure that your overall diet supports your weight goals, integrating both nutritive meals and weight-gaining practices—always aligning with your dosha and current condition. Be mindful, if you are facing any severe issues or reactions, consult with an Ayurvedic practitioner for tailored guidance.
