Homemade Amla chyawanprash recipe/immunity booster/without sugar/Healthy/winter special
Homemade Amla chyawanprash recipe/immunity booster/without sugar/Healthy/winter special is a medium Indian recipe that serves 8. 150 calories per serving. Recipe by Saba's Food Bowl on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $14.30 total, $1.79 per serving
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
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
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
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
Grind Roasted Spices
Transfer the roasted spices to the blender and grind to a fine powder.
Time: PT2M
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
Strain Jaggery Syrup
Pass the melted jaggery through a fine mesh sieve into a clean bowl to remove any impurities.
Time: PT2M
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
Prepare Date Paste
Pit the 15 dates and blend them into a smooth paste.
Time: PT3M
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
Add Date Paste and Spice Powder
Mix in the date paste and the ground roasted spice powder. Stir well to combine.
Time: PT2M
Season and Simmer
Add 1 tsp salt, reduce heat to low flame, and simmer for 12 minutes, stirring occasionally.
Time: PT12M
Temperature: Low
First Ghee Addition
Add 1 tsp ghee and stir for 1 minute until fully incorporated.
Time: PT1M
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
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
Dietary info: Vegetarian, Gluten-Free, Contains Ghee (Dairy)
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Cumin Seeds: Ground cumin
- Instead of Fennel Seeds: Ground fennel
- Instead of Black Peppercorns: Ground black pepper
- Instead of Cinnamon Stick: Ground cinnamon
- Instead of Green Cardamom Pods: Ground cardamom
- Instead of Cloves: Ground cloves
- Instead of Jaggery: Brown sugar, Panela
- Instead of Dates: Raisins (different texture)
- Instead of Salt: Sea salt
- Instead of Ghee: Unsalted butter, Coconut oil (different flavor)
Equipment Needed
- Steamer
- Plate (for steaming)
- Blender or Food Processor
- Non‑Stick Pan
- Small Saucepan
- Measuring Spoons
- Knife
- Cutting Board
- Fine Mesh Sieve (optional)
- Glass Storage Container
Critical Steps — Do Not Skip
- Steaming the amla until soft
- Grinding the steamed amla into a smooth paste
- Roasting and grinding the whole spices
- Melting and boiling the jaggery syrup
- Low‑flame simmering with gradual ghee additions
Chef Tips from the Video
- Use fresh, firm amla for the brightest flavor and highest vitamin C content.
- A non‑stick pan prevents the sugary mixture from adhering and burning.
- Adding ghee in two stages gives a glossy finish and richer mouthfeel.
Troubleshooting
The chavanprash is too thick.
Add a tablespoon of warm water, stir well, and continue cooking for another minute.
The mixture sticks and burns at the bottom.
Reduce heat to low immediately, add the second portion of ghee, and stir continuously.
Flavor is bland.
Taste after adding salt; increase roasted spice powder by ½ tsp for a stronger aroma.
Storage
Refrigerator: Store in an airtight glass jar, keep refrigerated for up to 3 months.
Freezer: Can be frozen in sealed containers for up to 6 months; thaw in refrigerator before use.
Room temperature: If sealed tightly, can stay at room temperature for up to 1 month in a cool, dry place.
Make-Ahead Tips
- Prepare the amla paste and roasted spice powder a day ahead and store each in separate airtight jars.
- The chavanprash can be made in bulk and stored for months; just ensure the jar is sterilized.
Frequently Asked Questions
What is the cultural significance and history of Amla Chavanprash in Indian Ayurvedic cuisine?
Amla Chavanprash is a classic Ayurvedic formulation used for centuries to boost immunity, improve digestion, and support overall vitality. It combines the rejuvenating power of amla with the energizing sweetness of jaggery and the warming spices, making it a staple in many Indian households during winter and for daily health maintenance.
What are the traditional regional variations of Amla Chavanprash across India?
In North India, chavanprash often includes almonds and saffron, while in South India, coconut and curry leaves may be added. Some regions use honey instead of jaggery, and the spice blend can vary from simple cumin‑fennel to more complex mixes with nutmeg and bay leaf.
How is Amla Chavanprash traditionally served in Indian households?
It is usually taken by the spoonful, either straight from the jar or mixed into warm milk or water. In many families it is offered to children in the morning and to elders before bedtime as a health tonic.
During which occasions or festivals is Amla Chavanprash commonly prepared in Indian culture?
Chavanprash is often prepared during the winter months, especially around festivals like Diwali and Sankranti, when people seek warming, immunity‑boosting foods. It is also a common homemade gift during the New Year celebrations in many Indian families.
What authentic traditional ingredients are essential for Amla Chavanprash versus acceptable substitutes?
Traditional ingredients include fresh amla, jaggery, dates, ghee, and a specific spice blend of cumin, fennel, black pepper, cinnamon, cardamom, and cloves. Acceptable substitutes are brown sugar or panela for jaggery, honey for added sweetness, and ground spices if whole spices are unavailable, though the flavor profile changes slightly.
What other Indian dishes pair well with Amla Chavanprash?
Amla Chavanprash pairs nicely with warm milk, spiced chai, or a simple bowl of plain yogurt. It can also be served alongside traditional Indian breakfast items like poha or upma for an extra health boost.
How has Amla Chavanprash evolved over time in modern Indian households?
While the core ingredients remain the same, modern versions often use food processors for quicker grinding, add nuts like almonds for extra protein, and sometimes incorporate preservatives for longer shelf life. However, many home cooks still prefer the traditional method for its authentic taste.
What are the most common mistakes to avoid when making Amla Chavanprash at home?
Common errors include over‑cooking the jaggery syrup, which can turn bitter; using high flame during the final simmer, causing the mixture to burn; and adding all the ghee at once, which leads to a greasy texture. Follow the low‑flame, gradual‑ghee method for best results.
What texture and appearance should I look for to know Amla Chavanprash is done?
The chavanprash should have a thick, jam‑like consistency that pulls away from the sides of the pan and leaves a glossy surface. When cooled, it should hold its shape on a spoon without running off.
What does the YouTube channel Saba's Food Bowl specialize in?
The YouTube channel Saba's Food Bowl specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional recipes, health‑focused dishes, and step‑by‑step guidance for beginners and intermediate cooks.
How does the YouTube channel Saba's Food Bowl's approach to Indian cooking differ from other Indian cooking channels?
Saba's Food Bowl emphasizes clear, concise instructions with a focus on health benefits and practical tips for everyday kitchens, often using minimal equipment and offering variations for dietary needs, whereas many other channels prioritize elaborate presentation or restaurant‑style techniques.
Last updated: August 28, 2026
