Homemade Amla chyawanprash recipe/immunity booster/without sugar/Healthy/winter special

Ingredients

• 300 grams Amla (fresh, washed; seeds removed after steaming)
• 2 cups Water (for steaming)
• 1 tablespoon Cumin Seeds (whole seeds)
• 1 teaspoon Fennel Seeds (whole seeds)
• 1 teaspoon Black Peppercorns (whole)
• 1 small piece Cinnamon Stick (about 2 inches, broken)
• 4 Green Cardamom Pods (seeds removed)
• 4 Cloves (whole)
• 300 grams Jaggery (grated or chopped)
• 0.25 cup Water (for melting jaggery)
• 15 Dates (pitted, medium size)
• 1 teaspoon Salt (regular table salt)
• 2 teaspoons Ghee (unsalted, clarified butter)

Instructions

1. Steam the Amla

   Add 2 cups of water to the steamer, place the 300 g of washed amla on a plate inside, cover and steam for 15 minutes until soft.

   Time: PT15M

2. Separate Seeds and Grind Amla

   Remove the steamed amla from the steamer, discard the hard seeds, and blend the flesh into a smooth paste.

   Time: PT5M

3. Roast Whole Spices

   In a dry pan, add 1 Tbsp cumin seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, a small piece of cinnamon stick, 4 cardamom pods, and 4 cloves. Roast over medium heat, stirring constantly, until fragrant (about 3 minutes).

   Time: PT3M

4. Grind Roasted Spices

   Transfer the roasted spices to the blender and grind to a fine powder.

   Time: PT2M

5. Melt Jaggery

   In a small saucepan, combine 300 g jaggery with ¼ cup water. Heat over medium flame, stirring until the jaggery fully dissolves.

   Time: PT5M

   Temperature: Medium

6. Strain Jaggery Syrup

   Pass the melted jaggery through a fine mesh sieve into a clean bowl to remove any impurities.

   Time: PT2M

7. Boil Jaggery Syrup

   Return the strained syrup to the saucepan and bring to a gentle boil for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium‑High

8. Prepare Date Paste

   Pit the 15 dates and blend them into a smooth paste.

   Time: PT3M

9. Cook Amla with Jaggery

   In a non‑stick pan, add the boiled jaggery syrup, then stir in the amla paste. Cook over medium flame, stirring constantly, for about 5 minutes.

   Time: PT5M

   Temperature: Medium

10. Add Date Paste and Spice Powder

    Mix in the date paste and the ground roasted spice powder. Stir well to combine.

    Time: PT2M

11. Season and Simmer

    Add 1 tsp salt, reduce heat to low flame, and simmer for 12 minutes, stirring occasionally.

    Time: PT12M

    Temperature: Low

12. First Ghee Addition

    Add 1 tsp ghee and stir for 1 minute until fully incorporated.

    Time: PT1M

13. Second Ghee Addition

    Add the remaining 1 tsp ghee, stir for another minute, and watch the mixture pull away from the pan edges.

    Time: PT1M

14. Final Consistency Check & Store

    When the chavanprash reaches a thick, jam‑like consistency, transfer it to a clean glass container and let it cool before sealing.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

0.5 g

Carbohydrates

35 g

Fat

2 g

Fiber

2 g