Shilajatu Processing

Shilajatu 125g
Triphala (1 cup)
Water (8 cups)
Ghee (optional)
1. Triphala Decoction: add 40g of triphala to 8 cups of water. Bring to the boil
and simmer reducing to about one cup in volume. As you have 50g Id do it
all and end up with 2 cups worth, its a little weaker but it will be ok.
2. After decoction is prepared allow sediment to settle then slowly pour off liquid
content and filter through a medium grade cloth. If you pour really carefully
you can almost get away without a cloth.
3. Decoction can now stand; you can filter a second time if needed.
4. Add 3 cups of additional filtered water to an iron pan and bring to the boil, add
Shilajatu and slowly melt it in the hot water. Stir with a wooden spoon.
5. Went all solids have dissolved the blackened water can be sieved to remove
contaminants, stones etc.
6. Pour into a second vessel through a fine metal sieve.
7. Return filtered Shilajatu to its original pan (cleaning first) and carry on heating
and reducing water content until it thickens, making sure it does not stick to
the pan.
8. At this point add triphala decoction and stir well, increase heat a little and give
the Shilajatu a good boil in this decoction.
9. Method I: Now comes the problematic part, the next step depends on your
local weather. If you have sunny warm weather, contents of the pan can be
emptied into a wide but shallow dish and placed under sunlight. A skin will
form and this can be scraped carefully off and transported to a second dish and
allowed to dry further. This is finally dried enough to roll into pills (coated
with powdered sudha / slaked lime). If the weather is not dry/warm enough
youll need to apply method II.
10. Method II: After step nine, continue to boil off the rest of the remaining
triphala decoction until a thick paste is formed, when it starts to stick to the
pan cease heating.
11. Working quickly, scrape Shilajatu from pan into a flat bottom glass dish and
allow it to spread. This should then be left in a cool place with cling film over
the top. After about three days lime can be dusted over the top and using a
metal spoon scrape the dense material into small lumps.
12. Treat this stuff like dough; it will stick to everything so make sure any points
of contact have a dust coating of lime powder.
13. It takes a little practise but as long as you have your hands dusted in lime
powder it wont stick to you. Breaking really small pieces off you can roll
small pills of 500mg-1g. These are left on a plate sprinkled with lime powder
for about 3-4 days after which they are ready to store. Both ingredients have
no shelf life so can be used indefinitely. Note: If you dont want to make
pills, after step 10. Pour purified Shilajatu into a Kilner Jar thats been
sterilised with boiling water and allow cooling before sealing its lid. Purified

Shilajatu in this semi solid state can be kept indefinitely and taken in this form
although its cumbersome to work with as its so damn sticky. If you have to
work with it, heat it first by immersing the Kilner Jar into warm water to
soften the bitumen.

Rolled Shilajatu

Skin forming on drying Shilajatu

End of Shilajatu.