Brahmi Ghrita was processed as per the process of Snehapaka procedure described in classics. It contained Brahmi (Bacopa monneri), Vacha (Acorus calamus), Kushtha (Sassurea lappa), Shankhapushpi (Convolvulos pluricalis), and Purana Ghrita. In the preparation of Brahmi Ghrita, Brahmi Swarasa, Kalka Dravya of Brahmi, Vacha, Kushtha, and Shankhapushpi were mixed in Purana Ghrita and heated for three hours at 110°C every day for three days. On the third day Ghrita was filtered to obtain the finished product. In this manner, three samples of Brahmi Ghrita were prepared. To understand the changes that occurred during the preparation, Brahmi Ghrita and Purana Ghrita were analyzed by using modern parameters such as Acid value, Saponification value, and so on. After the analysis, it was found that the Acid values of Sample A, B, and C of Brahmi Ghrita were 4.26, 4.03, and 4.03; the Saponification values of Samples A, B, and C of Brahmi Ghrita were 227.2, 230.01, and 230.01, and the Iodine values of Samples A, B, and C were 34.75, 35.88, and 35.88, respectively, and the Acid value, Saponification value, and Iodine value of Purana Ghrita were 1.57, 199.15, and 31.04, respectively. The present study revealed that, there was no significant variation in the analytical values among all three samples of Brahmi Ghrita.