Amla Chyawanprash Recipe at home
Amla Chyawanprash Recipe at home is a medium Indian recipe that serves 8. 120 calories per serving. Recipe by Jency Nayka on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 32 min
Cost: $17.24 total, $2.15 per serving
Ingredients
- 500 g Amla (Indian Gooseberries) (washed, stems removed, quartered)
- 2 cups Water (enough to cover amla in pressure cooker)
- 2 tbsp Whole Spices (assorted – cinnamon stick, cloves, green cardamom pods, black peppercorns, cumin seeds; dry‑roasted then ground)
- 3 tbsp Ghee (unsalted, melted)
- 1 cup Jaggery (grated or chopped)
- 1 tsp Salt (fine sea salt)
Instructions
Boil the Amla
Place the quartered amla in the pressure cooker with 2 cups of water, close the lid and cook on high heat until you hear four whistles.
Time: PT15M
Temperature: High
Puree the Cooked Amla
Allow the pressure to release naturally, then transfer the softened amla (with the cooking liquid) to a blender and blend until completely smooth.
Time: PT5M
Dry‑Roast Whole Spices
In a dry pan over medium heat, add the whole spices and stir continuously until they become aromatic and lightly browned, about 5 minutes.
Time: PT5M
Temperature: Medium
Grind the Roasted Spices
Transfer the roasted spices to the blender and grind to a fine powder.
Time: PT3M
Cook Amla Puree in Ghee
Heat 3 tbsp ghee in a heavy‑bottomed pan over medium heat. Add the amla puree, stirring continuously for about 7 minutes until the mixture thickens slightly.
Time: PT7M
Temperature: Medium
Add Jaggery and Salt
Stir in 1 cup grated jaggery and 1 tsp salt. Continue cooking, stirring, until the jaggery completely dissolves and the mixture becomes glossy.
Time: PT5M
Temperature: Medium
Incorporate Spice Powder
Add the ground spice powder to the pan. Stir continuously and cook until the color changes to a deep brown and the mixture starts to pull away from the sides of the pan, about 15 minutes.
Time: PT15M
Temperature: Medium‑Low
Cool and Store
Remove the pan from heat, let the chyawanprash cool slightly, then transfer it into sterilized glass jars. Seal tightly. Store in a cool, dry place for up to 6 months, or refrigerate for longer freshness.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Amla (Indian Gooseberries): Dried amla powder (½ cup), Amla juice concentrate (¼ cup, diluted)
- Instead of Whole Spices: Pre‑made Ayurvedic spice blend (2 tbsp)
- Instead of Ghee: Coconut oil (3 tbsp), Unsalted butter (3 tbsp)
- Instead of Jaggery: Brown sugar (1 cup), Palm sugar (1 cup)
- Instead of Salt: Himalayan pink salt (1 tsp)
Equipment Needed
- Pressure Cooker
- Blender or Food Processor
- Heavy‑Bottomed Pan (Kadai)
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Sterilized Glass Jars with Lids
- Fine Mesh Sieve (optional) (optional)
Critical Steps — Do Not Skip
- Pressure‑cook the amla until soft (4 whistles).
- Dry‑roast and finely grind the whole spices.
- Cook the amla puree in ghee long enough for the color to turn deep brown.
Chef Tips from the Video
- Use fresh, firm amla for the brightest flavor and highest vitamin C content.
- Roasting the spices just until fragrant preserves their essential oils without making them bitter.
- For a smoother texture, pass the cooked mixture through a fine mesh sieve before storing.
Troubleshooting
The jam stays watery and does not thicken.
Continue cooking on low heat, stirring constantly, until the mixture reduces and pulls away from the pan. Adding a few extra minutes of cooking usually resolves this.
Spice powder clumps when added.
Sift the ground spices through a fine mesh before adding, and sprinkle them gradually while stirring.
Amla turns too dark or burnt.
Reduce the heat to medium‑low during the final cooking stage and stir continuously to prevent scorching.
Storage
Refrigerator: Up to 1 month in airtight jars.
Freezer: Not recommended; texture changes.
Room temperature: Cool, dry place for up to 6 months.
Make-Ahead Tips
- Sterilize jars by boiling them for 10 minutes before filling.
- The jam improves in flavor after a few days of resting.
Frequently Asked Questions
What is the cultural significance and history of Amla Chyawanprash in Indian Ayurvedic cuisine?
Amla Chyawanprash is a classic Ayurvedic formulation mentioned in ancient Sanskrit texts. It was traditionally prepared by sages to rejuvenate the body, boost immunity, and promote longevity, and is still a staple in Indian households today.
What are the traditional regional variations of Amla Chyawanprash in India?
In North India, the recipe often includes honey and a higher proportion of ghee, while South Indian versions may add sesame oil and additional herbs like ashwagandha. Some regions also use different spice blends such as adding nutmeg or mace.
How is Amla Chyawanprash authentically served in Indian households?
It is traditionally taken by the spoonful on an empty stomach in the morning, or mixed into warm milk before bedtime. It can also be spread on toast or added to smoothies for a health boost.
During which Indian festivals or occasions is Amla Chyawanprash commonly prepared or gifted?
Chyawanprash is often prepared during the winter months and given as a health‑gift during festivals like Diwali and Navratri, as well as during family celebrations such as weddings and newborn ceremonies.
What makes Amla Chyawanprash special or unique in Indian Ayurvedic cuisine?
Its unique combination of vitamin‑C‑rich amla, nourishing ghee, and a complex spice blend provides antioxidant, adaptogenic, and digestive benefits that are hard to find together in other Indian preparations.
What are the authentic traditional ingredients for Amla Chyawanprash versus acceptable substitutes?
Traditional ingredients include fresh amla, ghee, jaggery, rock salt, and whole spices like cinnamon, cardamom, cloves, black pepper, and cumin. Acceptable substitutes are dried amla powder, coconut oil for ghee, and brown sugar for jaggery, though flavor and potency may vary.
What other Indian dishes pair well with Amla Chyawanprash?
It pairs nicely with warm milk (as a health drink), can be drizzled over Indian pancakes like dosa, or used as a sweetener in desserts such as kheer and halwa. It also complements spiced teas and herbal infusions.
What are the most common mistakes to avoid when making Amla Chyawanprash at home?
Common errors include under‑cooking the amla (resulting in a gritty texture), adding jaggery too early (causing caramelization), and cooking on too high heat which can burn the mixture. Follow the step‑by‑step timing and stir continuously to prevent these issues.
Why does this Amla Chyawanprash recipe use dry‑roasted whole spices instead of pre‑ground spice mixes?
Dry‑roasting releases essential oils and deepens the flavor of each spice, while grinding them fresh ensures a potent aroma. Pre‑ground mixes can lose potency over time and may contain additives.
What does the YouTube channel Jency Nayka specialize in?
The YouTube channel Jency Nayka focuses on easy‑to‑follow Indian home‑cooking tutorials, especially health‑focused recipes, traditional sweets, and everyday comfort foods presented with clear step‑by‑step guidance.
Last updated: August 24, 2026
