FORM - 2
The Patent Act, 1 970 (39 of 1970)
COMPLETE SPECIFICATION
(Section 10; Rule 13)
"HAWAN MASALA DHOOP BATTI AND
THE METHOD OF MAKING THE SAME".
DR. MOHIT AGARWAL (Indian National), having address at P2/F3/3, PADAM APARTMENT, 16/16, CIVIL LINES, KANPUR-208001..
The following specification particularly describes the nature of this invention & the manner in which it is performed:

The present invention relates to "HAWAN MASALA . DHOOP BATTI & METHOD OF MAKING THE SAME."
A Hawan masala dhoop batti, is which is new and novel perfumery masala for food products, which gives good fragrance in preparation food items,
The present invention relates to a Hawan masala dhoop batti, and method of making the same, which is masala use in preparation of food items comprising the following ingredients, taking a powder of Jatamansi in the range of 5 to 20 grams, and a sugand bala in the range of 5 to 20 grams by weight of the composition and a sugand kokila which selected in the range of 5 to 20 grams, and a sugandh bhatri in the range of 5 to 20 grams by weight of the composition and a Nager bhota in the range of 5 to 20 gram, Jai pal which is selected in the range of 5to 20 grams by weight of the composition, A sunpal powder selected in the range of 5 to 20 grams , a gugal taken in the range of 2 of 6 grams by weight of the composition and Black till taken in the range of 2 of 10 grams by weight of the composition and a sugar taken in the range of 5 to 20 grams, Rice taken in the range of 5 to 10 grams to make a masala of dhoop batti, all the above first 8 ingredients are taken in the powder from in selected form in selected quantity and remaining four ingredients taken in original form, all the above ingredients are mixed thoroughly at room temperature to make a masala..
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Example :-
The following an example which illustrate the composition, for making 100 grams of powder and the process for the same,

1. Jatamansi 10 Grams
2. Sugan bala 10 Grams
3. Sugand Kolika 10 Grams
4. Sugand Bhatri 10 Grams
5. Nager Bhota 10 Grams
6. Jai pal 10 Grams
7.Jai 02 Grams
8. Sunpal powder 10 Grams
9. Gugal 05Grams
10. Kala till 05 Grams
11. Sugar 10 Grams
12. Rice 08 Grams
all the above first 8 ingredients are taken in the powder form in selected quantity and remaining four ingredients taken in original form, all the above ingredients are mixed thoroughly at room temperature to make a masala
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I CLAIM
1. A Hawan masala dhoop batti, and method of making thereof, comprising selecting a powder of Jatamansi in the range of 5 to 20 grams, and sugand bala in the range of 5 to 20 grams by weight of the composition and a sugand kokila which is selected in the range of 5 to 20 grams, and a Sugandh bhatri in the range of 5 to 20 grams by weight of the composition , and a Nager bhota in the range of 5 to 20 grams, Jai pal which is selected in the range of 5 to 20 grams by weight of the composition , A sunpal powder selected in the range of 5 to 20 grams, a gugal taken in the range of 2 to 6 grams by weight of the composition an Black till taken in the range of 2 to 10 grams by weight of the composition and a suger taken in the range of 5 to 20 grams, Rice taken in the range of 5 to 10 grams to make a masala or dhoop batti, all the above first 8 ingredients are taken in the powder form in selected quantity and remaining four ingredients taken in original form, all
the above ingredient are mixed thoroughly at room temperature to make masala.

A Hawan masala dhoop batti as claimed in claim wherein all ingredients particularly selected

1. Jatamansi 10 Grams
2. Sugan bala 10 Grams
3. Sugand Kolika 10 Grams
4. Sugand Bhatri 10 Grams
5. Nager Bhota 10 Grams
6. Jai pal 10 Grams
7. Jai 02 Grams
8. Sunpal powder 10 Grams
9. Gugal 05Grams
10. Kala till 05 Grams
11. Sugar 10 Grams
12. Rice 08 Grams
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3. A Hawan masala dhoop batti such as here in described with reference to an example.
Dated 23rd Day of JUNE, 2006,


Signature

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JOSEPH VARIKASERY
OF VARIKASERY & VARIKASERY
Agent for the applicant