1. AVALEHA
KALPANA
Dr.Priyanka B. Patil
1st year PG
Dept of RS & BK
TGAMC
Ballari.
1
TGAMC Ballari
Dr. SHANKARGOWDA, M.D
(Ayu),
PROFESSORAND HOD (PG),
DEPTOF P.G STUDIES IN
RASASHASTRA & BHAISHAJYA
KALPANA,
TARANATHGOVT. AYURVEDIC
MEDICALCOLLEGE,
BALLARI.
Dr. RAVI R. CHAVAN, M.D (Ayu)
ASSOCIATE PROFESSOR,
DEPTOF P.G STUDIES IN
RASASHASTRAAND
BHAISHAJYA KALPANA,
TARANATHGOVT AYURVEDIC
MEDICALCOLLEGE,
BALLARI.

2. Introduction
 लिह् आस्वादने ।
 Dosage form which is neither too thin nor too
thick
 Lick-able i.e. semisolid consistency
 Avaleha has been derived from the root word “lih
aswadane”. Which means lickables which has
good taste.
 It’s a Upakalpana of Kwatha kalpana.
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3. Introduction
 It’s most popular due to its dosage form, which
helps in easy administration; palatability and
long shelf life.
 The oral trans-mucosal route has significant
potential for drug delivery both systemically and
locally.Avaleha can be called as food or the part
of food that provides medical or health benefits
including prevention and treatment of disease.
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4.  क्वाथादीनाां पुन: पाकात ् घनत्वां सा रसक्रिया|
सो अविेहश्च िेह: स्यात ् तन्मत्रा स्यात ्
पिोन्न्मता ||
शा.सां.म.८/१
Any liquid preparation( kwath, swarasa etc) if
boiled and reduced to a thicker consistency,
then the thicker mass obtained is called
rasakriya, By adding madhura dravya obtained
drug is called Avaleha.
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5.  Avaleha kalpana was first described by Acharya
Charaka & it was widely used as Rasayana by
charaka, Sushruta,Vagbhata. Acharya Kashyap
has given importance to this kalpana & he has
described separate chapter Leha adhyaya in
Sutrasthana. But pharmaceutical principle was
firstly described by Sharangadhara in
Sharangadhar Samhita.
 Other names for Avaleha are Rasakriya, Leha,
Lehya, Avalehya, Ghana.
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6. TGAMC Ballari 6
Differences
Rasakriya : any liquid preparation if boiled and reduced to thicker
consistency, obtained thicker drug mass is called rasakriya. Ex: Darvi
rasakriya or Rasanjana
Acc to dalhana to prepare rasakriya 8 or 16p of water is added and
reduced to 1/8th or 1/16th part and filtered filtrate further boiled and
reduced to thicker consistency like phanita or honey.
Avaleha:Avaleha is a semisolid preparation of herbal drugs prepared in
decoction or extracts of different herbs by adding sweetening agents like
jaggery, sugar or sugar candy . Ex: Chyavana prash avaleha

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Sharkara: preparations are concentrated or saturated
solutions of sucrose obtained in syrup consistency. It,s
introduced by yadavji trikamji. It vary from panaka kalpana.
Khanda is same as that of avaleha, one step ahead from 1 to 2
thread consistency of avaleha paka which will yield granular
consistency . Ex: haridra khanda
Gudapaka: preparation method can be either in form of
avaleha or khanda or modaka. Because guda is major
ingredient its brought under guda kalpana

8. Ingredients
1. Drava dravya: Aqueous medium: kashaya,
swarasa or any liquid preparation
2. Madhura dravya:Substrate: Sugar, Sugar candy,
Jaggery
3. Praksepa Aushad dravyas: Powdered drugs (rich
in volatile principles which makes it palatable)
4. Sneha dravya:Lipid medium: Ghrita and
Tilataila
5. Additives: Honey,Tila taila, Salts, kshara,
Bhasmas.
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9. Ingredients of avaleha
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Yoga
vahi
,Softn
ess
,self
life ,
Drava
Dravya
Asneha pradhana
: kwatha ,
swarasa ,
gomutra , jala
Sneha pradhana :
grita , taila
Madhura
Dravya
Sita ,guda ,
ikshurasa and
madhu
Prakshapa
Dravya
Samanya –
Kashthaushadi.
Vishesha -
Rasaushadhi
Bioav
ailabi
lity,
thera
peutic
effica
cy ,
ruchi
kara
Palatable , increases self life
, gives instant energy

10. Anukta mana
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• Guda
• Dravadrav
ya
• Sharkara
• Churna
1
part
4
parts
2
parts
4
parts

11. Equipments
 पात्र – non reactive & stong enough to
withstand the temperature (Today stainless
steel vessels are used to prepareAvaleha. In
classics the different types of vessels to
prepareAvaleha as listed in next slide )
 दर्वि – same as पात्र
 Heating gadgets
 Clean cloth for filtration
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12. TGAMC Ballari 12
Avaleha Vessel used Reference
Kushmandavaleha Tamra( Copper vessel) Sha. Ma. 8/22
Brahma Rasayana oudumbara Patra (tamra
patra)
Cha. Chi. 1/2 -50
Amrutaprash avaleha Rajata Patra (Silver vessel) Ga. Ni. 5/296
Agastya hareetaki Tamramaya Ga. Ni. 5/84
Bhallatakavaleha Loha (Iron vessel) Ga. Ni. 5/192
Madana kameshwara Modaka After preparation of leha it’s
kept in Jati(Jasminum
grandiflorum), Champaka
(Michelia champaka), Ketakai
(Pandanus odoratissimus) e
Sa.Yo. 4

13. •The kashaya or swarasa is prepared
•Madhura dravya are dissolved and heated over mild
fire,the blend should be filtered to remove physical
impurities.
•The filtrate is again boiled to thicker thread like
consistency.
• Ghee or oils is added to the preparation just before
attaining paka lakshana
•Prakshepa churna should be added after taking out
from fire
•Honey is added after cooling and final product is
packed and preserved in dry inert containers.
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Method of preparation

14. General method of
preparation
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Prepare swarasa or kwatha
To this add prescribed madhura dravya and
give agni , after dissolving sugar ,filter it.
After attaining asanna paka laxana add
kalka if mentioned /prakshepaka dravya and
stirrer well .
Add sneha dravya stirrer well .
After swanga sheeta add madhu if
mentioned .

15. Avaleha having different
method of preparation
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Sl.
No.
Avaleha Method of preparation
1 Manibadra Gudam.
And pippali guda
•Anagnisidham
(in the absence of heat)
•by pounding all the drugs together.
2 Chyavanaprasa. Amalaki is made into a paste and is fried in ghee and oil,
after removing the seeds.
3 Agastya Rasayana. Hareetaki paste is fried in ghee and oil
4 Kushmanda
Avaleha.
Small pieces of crushed Kushmanda after taking Swarasa,
is fried in ghee until it becomes a golden brown colour
5 Soorana Avaleha. Same as Kushmanda Avaleha.

16. Asanna paka laxana
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• Stickiness of Sugar
solution to ladle.
Darvi
Pralepatva
• Avaleha should come
up as thread like if
taken out in between
thumb and index
finger .
Tantumatvam (1
Tara, 2 Tara)
• When drop of sugar
solution is poured into
vessel filled with water,
it sinks and doesn’t
spreads in water.
Appasu Majjanam
with na Saranam
• The drop sinks to
bottom but does not
spread and easily
picked with finger.
Appasu
Majjanamwith
Sthiratva
• When drop is
poured over plate,
it does not spread
or break.
Patitastu Na
Shiryate

17. Siddha Paka laxana
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Sukha
Sparsha
• Soft to touch
Sukha
Marda
• Feels soft even after rubbing between fingers.
Gandha
, Varna,
Rasatta
poti
• Having taste, colour, smell as that of ingredients
Pidite
Mudra
• Forms impression of thumb when pressed

18.  The two to three thread consistencies
recommended for Avaleha indicates the
presence of 65% to 70% of sugar in the final
product. This percent is sufficient to act as a
preservative. Gandha (odour), Varna (color),
Rasa (taste) etc. of the drug in final product
indicates the proper extraction of drugs in
the final product.
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19. Duration required
 Ghrita (medicated ghee), Taila (medicated oil)
and Guda (jaggery) preparations should not
be prepared in one day. Because of this it
gains some important properties. In classics
there are references available that after final
preparation of some of Avalehas (medicated
jam) it should be kept in certain place for
certain days for maturation. References are
listed in table
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20. TGAMC Ballari 20
Avaleha Days required References
Brahmarasayana Inside
Bhumi(earth)for 15 days
Cha. Chi. 1
Amalakavaleha Inside Bhumi for 6 month Cha. Chi. 1
Kutajavaleha In Dhanyarashi for 15 days As. Sa.
Rasangaharitakvaleha In between Madhu (Honey) 1
month
Ga. Ni. 5
Gandira rasayana Ghrita Lipta Patra (Vessels
applied with ghee) for 1
month
Sa.Yo. 4
Shatavari Guda 7 nights Sa.Yo. 4

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storage
 Avaleha should be kept in wide mouth glass or porcelain container or
plastic container by keeping a little space in between lid and material.
 Which should not react with it.
 The vessel should be tightly packed with proper labeling.
Dose
The dose of Avaleha mainly depends upon Roga Bala and Rogi Bala
and also intention for which Avaleha is used.
 ……….तन्मात्रा स्यात्पिोन्न्मता ॥ - शा. म. ८/१
 …………….तन्मात्रा कर्िसन्ममता ॥
- द्र.र्व.उत्त.२/६० आ. यादवजी
 1 Karsha [12 gm]…… Y.T.ACHARYA
 1 Pala [48 gm]…….SHARANGADHARA.

22. Anupana
 दुग्धलमक्षुरसो यूर्: पांचमूिकर्ायजम ्।
वासाक्वाथो यथायोग्यमनुपानां प्रशस्यते ॥
- शा. म. ८/४
According to Acharya Sharangadhara, Avaleha
can be administered along with milk, sugarcane juice, yusha,
panchamula kashaya, vasa kwath. Avaleha can also be taken
with other liquid substances according to disease.
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Avaleha Anupana Reference
Kutajastakavaleha Jala(water),
Chagadugda(goat’s milk),
Manda(gruel)
Sha. Ma. 8/46
Kutajavaleha Ajadugda(goat’s milk),
Takra(Buttermilk),
Dadhi(curd)
Sha. Ma. 8/38

23. Shelf life and Examples
 Sa veeryata avadhi - 1 year
Ex :
 Chyavanaprasha avaleha
 Vasavaleha
 Kushmanda avaleha
 Soorana avaleha
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24. Charak samhita
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SL NO. ADHIKARANA YOGA
1. RASAYANA BRAMHA RASAYANA, CHYAVANA PRASHA, LOHADI
RASAYANA, MEDHYA RASAYANA,PIPPALI RASAYANA,
INDRI RASAYANA, INDROKTA RASAYANA.TRIPHALA
RASAYANA.
2. GULMA DANTI HARITAKI
3. RAJAYAKSHMA YAKSHMA NASHAKA LEHYA
4. KSHATAKSHEENA SARPIGUDA
5. ARSHA KUTAJADI RASAKRIYA
6. KASA CHITRAKADI, AGASTYA HARITAKI,TWAGADI,
PIPPALYADI, HARITAKI
7. HRUDROGA UDUMBARADI LEHA
8. AVRUTAVATA CHYAVANAPRASHA,ABHAYAMALAKI

25. Astanga hridaya
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SL NO ADHIKARA ROGA
1. KASA KANTAKARIAVALEHA,
MADHUKADI LEHA,VASISTA
HARITAKI,VIJAYAVALEHA
2. RAJAYAKSHMA ELADI SARPIGUDA
3. ARSHA KUTAJAVALEHA
4. VIDHRADHI SUKUMARA RASAYANA
5. SHAVATHU DASHAMOOLA HARITAKI

26. Bhaishajya ratnavali
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SL NO ADHIKARA ROGA
1. HIKKASWASA BHARANGI GUDA, KULATHA GUDA
2. SWARABHEDA NIDIGDHAKAVALEHA, KALYANA
AVALEHA
3. CHARDI JATYADI LEHA
4. VATAVYADI KALYANAVALEHA
5. ASHMARI GOKSHURYADIAVALEHA
6. PRAMEHA SHALASARADI LEHA,VANGAVALEHA
7. SHOTHA PUNARNAVADI LEHA

27. Yogaratnakara
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SL NO ADHIKARA YOGA
1. VISHAMAJWARA KURANTAKADI LEHA
2. ATISARA DADIMAVALEHA, KUAJAVALEHA
3. AJEERNA VIDANGADYAVALEHA
4. PANDU AMALAKYAVALEHA
5. RAKTAPITTA KUSHMANDAVALEHA,
KHANDAKADYAVALEHA
6. RAJAYAKSHMA VASAVALEHA,AMRUTAPRASHAVALEHA
7. KASA APARAJITA LEHA, BHARANGYADI,
VISHWADI, KANTAKARI,VYAGHRI
HARITAKI,AADRAKAVALEHA
8. SWASA GUDAVALEHA, HARIDRAVALEHA,
KSHUDRAVALEHA
9. CHARDI KOLADHYAVALEHA, HARITAKYAVALEHA
10. SHOTA PUNARNAVAVALEHA
11. BALAROGA VYAGHRIKUSUMAMADHYAVA LEHA,
DURALABADI LEHA

28. Advantages
 Palatability
 Water & lipid soluble extracts are achieved
 Increased shelf life
 As they are carbohydrate in nature provides
instant energy.
 बल्य, रसायन
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29. Mode of action
Avaleha are intend to provide better
drug
absorption through the oral cavity. The
oral trans-
mucosal route has significant potential
for drug
delivery both systemically and locally.
The oral
cavity is a highly-hydrated environment that
facilitates drug dissolution and the small
surface area
of the oral membrane is also beneficial for
sustained
drug delivery of medicines like haridra
khanda.
Oral
absorption can also overcome
hepatic first-pass
metabolism and improve the
bioavailability.
The presence of salivary
amylase and lipase in
oral cavity helps in the
assimilation of carbohydrates
and lipophilic ingredients
such as Ghrita,Taila in
Avalehas.
The next level of
absorption takes place
in
stomach where gastric
lipase, amylase and
pepsin.
The absorption of Avaleha is by facilitated
by the presence of villi and microvilli in
small intestine which increases the surface
area of mucosa.
From the lumen of small intestine, these
substances pass through lacteal of villi and
cross the mucosa and enter the blood
directly or through lymphatics
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30. Conclusion
 Avaleha Kalpana can be compared with
Neutraceutical but not with functional food
or dietary supplement.
 The components like medicinal drugs along
with jaggery, sugar, honey, ghee, oil, milk
etc. fulfills the needs of Neutraceutical i.e.
both nutrition and pharmaceutical effects.
Avaleha contains proteins, carbohydrates,
minerals, vitamins and fats along with
pharmacologically active substances.
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