Cow Dung Havan Cups

In villages, dried cow dung cakes, or upla, have always been used to light the havan fire. These cups are the same idea in a size that fits a flat.

Each cup is shaped from cow dung and dried until it is hard. The hollow in the middle holds your havan samagri.

How to use

• Keep the cup on a steel plate, a havan kund or a clay tray. Never on a wooden surface or cloth.
• Put a small piece of camphor inside, add a few drops of ghee and a pinch of samagri or guggal.
• Light the camphor. The cup catches slowly and smoulders, giving off smoke along with the smell of the ghee and samagri.
• Let it burn down fully and cool before you clean up the ash. Many people put the ash in their plant pots.

People use them for the daily evening aarti, for Griha Pravesh, on Amavasya, and for small havans at home when a full kund is not possible.

Good to know

• Store in a dry place. If the cups get damp they will be hard to light, so keep them in their box away from the kitchen sink.
• Use in a room with some air flow, since any havan produces smoke.
• Keep out of reach of children and pets while burning.
• The size and colour of each cup will vary a little because they are shaped by hand.

Place on a heat-safe plate or stand, away from curtains and anything that can catch fire. Never leave a lit diya or havan cup unattended.

Keep in a dry place. Moisture can make havan cups hard to light and can weaken unfired clay.

Fragile items are packed with extra cushioning. If anything arrives broken, take a photo before unpacking fully and contact us with your order number.