Homemade Amla Chyawanprash Recipe

Ingredients

• 1 kg Amla (Indian Gooseberry) (large size, washed and steamed, seeds removed)
• 25 g Fresh Ginger (finely chopped)
• 5 Tbsp Desi Ghee (for cooking and shine)
• 500 g Red Jaggery (Gur) (dark red, can use black jaggery)
• 250 g Misri (Rock Sugar) (crushed before grinding)
• 200 g Dates (Khajoor), pitted (soft, remove pits, grind with a little water)
• 20 g Ashwagandha Powder (Ayurvedic adaptogen)
• 10 g Dry Ginger Powder (or extra fresh ginger)
• 20 g Shatavari Powder (Ayurvedic herb for immunity)
• 10 pieces Long Pepper (Pippali) (broken into small pieces)
• 1 Tbsp Black Pepper, ground
• 3 pieces Cinnamon Sticks
• 10 pieces Cloves
• 12 pieces Cardamom Pods (Green)
• 1/2 tsp Turmeric Powder
• 5 leaves Fresh Basil Leaves (Tulsi) (optional, adds aroma)
• a pinch Saffron Threads (optional for color and flavor)
• 20 g Almonds, blanched (ground to fine powder)
• 20 g Walnuts (ground to fine powder)
• 100 ml Honey (add after heat is off, do not cook)

Instructions

1. Wash Amla

   Rinse 1 kg of large Amla under running water, removing any dirt or debris.

   Time: PT5M

2. Steam Amla

   Place a steamer insert (jali) in a pot with about 2 cm of water, bring to a boil, arrange the Amla on the insert, cover and steam for 9–10 minutes until soft and slightly split.

   Time: PT10M

   Temperature: Medium-high

3. Cool and De‑seed

   Remove the Amla from the steamer, let cool for 5 minutes, then gently split each fruit and discard the hard seed.

   Time: PT5M

4. Grind Amla to Paste

   Add the de‑seeded Amla pieces to a dry grinder jar in small batches and blend to a fine, smooth paste without adding water.

   Time: PT5M

5. Prepare Sweetener Paste

   Combine 500 g red jaggery, 250 g misri, and 200 g pitted dates in the grinder, add a splash of water, and blend to a fine paste.

   Time: PT5M

6. Heat Ghee and Add Amla Paste

   In a kadhai, melt 5 Tbsp desi ghee over medium heat, then stir in the Amla paste and cook for 5 minutes, stirring continuously.

   Time: PT5M

   Temperature: Medium

7. Incorporate Sweetener Paste

   Add the sweetener paste to the Amla‑ghee mixture, lower the flame to low, and cook for 3 minutes until the jaggery fully melts and blends.

   Time: PT3M

   Temperature: Low

8. Dry‑Roast Spices

   In a separate small pan, add long pepper, shatavari powder, ashwagandha powder, dry ginger, black pepper, cinnamon sticks, cloves, and cardamom pods. Roast on medium flame for 3–4 minutes until fragrant.

   Time: PT4M

   Temperature: Medium

9. Grind Roasted Spices

   Allow the roasted spices to cool, then transfer to the grinder and blend to a fine powder.

   Time: PT5M

10. Combine Spice Powder with Jam

    Add the spice powder to the Amla‑sweetener mixture, keep the flame on low, and cook for 5 minutes, stirring gently to integrate fully.

    Time: PT5M

    Temperature: Low

11. Add Herbs and Turmeric

    Stir in fresh basil leaves, 1/2 tsp turmeric powder, and a pinch of saffron (if using). Cook for another 2 minutes.

    Time: PT2M

    Temperature: Low

12. Incorporate Ground Nuts

    Add 20 g ground almonds and 20 g ground walnuts, mix well for 2 minutes.

    Time: PT2M

    Temperature: Low

13. Finish with Honey

    Turn off the heat, let the jam cool slightly (warm, not hot), then stir in 100 ml honey until fully incorporated.

    Time: PT2M

14. Store the Chamanprash

    Transfer the hot jam into a clean, completely dry glass jar, seal tightly, and let it cool to room temperature before refrigerating.

    Time: PT5M

Nutrition Facts

Calories

35

Protein

0.5 g

Carbohydrates

8 g

Fat

1 g

Fiber

0.5 g