Kali musli is native to Malaysia, India, and Pakistan although it now grows in temperate zones in Africa, the Middle East and Arabia, usually found at altitudes above 6000 feet. Its roots are used as a sex tonic and aphrodisiac especially when mixed with safed musli (Chlorophytum borivillianum) It is used for menstrual disorders and is a good sex tonic for women when mixed with safed musli and Asparagus racemosus. Apparently men can take this root on its own for erectile dysfunctions, and low sperm count. The root should be powdered and the powder taken in milk. The properties of both muslis are ‘hot’ so it is best to take them in the winter months, not on hot summer’s days.
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Hakims, herbalists, use it in this way: - boil onion juice and honey then add the powdered roots of safed and kali musli and continue boiling and stirring until it reaches a thickish consistency. They prescribe it in different doses depending on the ailment. These hakims suggest not using safed musli alone, but always mixing it with kali musli. This makes a degree of sense as they tend to grow together in the wild. Interestingly, safed musli is being depleted in the wild in India and Pakistan but kali musli isn’t according to Poudhia. They say that it’s OK for a man to take kali musli alone though. So far kali musli is not being cultivated in the same way as safed musli, and is still prolific in forests and woodland in the subcontinent.
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It has been shown to be a uterine stimulant in pregnant and non-pregnant rats, guinea pigs and rabbits in laboratory tests, which tends to prove that it can act as a libido enhancer for women. This is because of the flavonone glycoside the kali musli root contains.
The recipe below can be used with or without safed and kali musli.
Ingredients
250 gr black grams (lentils), ground into powder, or black gram flour
250 gr ghee
150 gr powdered milk
250 gr powdered sugar or gur (jaggery)
1 tsp dry ginger
1 tsp ground cardamom seeds
milk or water
100 gr blanched almonds, finely chopped
25 gr dried apricots, finely chopped
25 gr dried dates, finely chopped
25 gr dried papaya or guava (optional)
20 gr desiccated coconut
Method
Heat a little of the milk and mix the ghee in it, and then mix this into the gram flour and knead to a dough. Leave this to stand for 15- 20 minutes.
Heat more ghee and fry the dough in it until it is soft and brown. Add the sugar and milk powder and stir until the mixture leaves the sides of the pan. Mix in the cardamom and ginger powder along with the powdered safed musli and kali musli root.
Remove from the heat and spread the mixture onto a greased baking tray and sprinkle with the remaining ingredients.
When cool, cut into the desired shapes and serve when you want to.
You can also add the safed musli and kali musli to the dough at the beginning of this procedure.
This has Taste and is a Treat.