Chyawanprash Banane ki Vidhi
Chyawanprash Banane ki Vidhi is a medium Indian recipe that serves 20. 35 calories per serving. Recipe by Amrit Ayurveda on YouTube.
Prep: 2 hrs | Cook: 4 hrs | Total: 6 hrs 30 min
Cost: $350.24 total, $17.51 per serving
Ingredients
- 2 kg Amla (Indian Gooseberry) (fresh, washed and pitted)
- 1.8 kg Jaggery (grated or broken into small pieces)
- 500 g Pure Cow Ghee (clarified butter, preferably from Rajasthan)
- 200 g Honey (raw, unfiltered)
- 200 g Amla Powder (made by grinding boiled amla pieces)
- 5 g Kakda (Bitter Gourd) Powder (dried and ground)
- 5 g Singhi (Cissus quadrangularis) Powder (dried and ground)
- 5 g Nagar Mootha (Moringa) Powder (dried leaves, ground)
- 5 g Rai Kand (Mustard Root) Powder (dried and ground)
- 5 g Pili Swari (White Swertia) Powder (dried and ground)
- 5 g Tugar (Tinospora cordifolia) Powder (dried stems, ground)
- 5 g Kachur (Bark of Terminalia chebula) Powder (dried and ground)
- 5 g Puskara Mul (Pueraria tuberosa) Powder (dried tuber, ground)
- 5 g Vidari Kand (Pueraria tuberosa) Powder (same as above, separate batch)
- 5 g Kamalgatta (Musk Mallow) Powder (dried leaves, ground)
- 5 g Nagauri (Nardostachys jatamansi) Powder (dried root, ground)
- 5 g Asgandha (Withania somnifera) Powder (dried root, ground)
- 5 g Harid (Terminalia chebula) Powder (dried fruit, ground)
- 5 g Guliyo (Tinospora cordifolia) Powder (same as Tugar, separate batch)
- 5 g Anant Mul (Hemidesmus indicus) Powder (dried root, ground)
- 5 g Jivanti (Leptadenia reticulata) Powder (dried stem, ground)
- 3 g Lal Chandan (Red Sandalwood) Powder (finely powdered)
- 3 g Safed Masli (White Musli) Powder (dried root, ground)
- 3 g Arjun Bark Powder (dried bark, ground)
- 5 g Kakli (Cissus quadrangularis) Powder (part of Ashtavarga group)
- 5 g Kakoli (Mucuna pruriens) Powder (part of Ashtavarga group)
- 5 g Rishav (Rasayana) Powder (part of Ashtavarga group)
- 5 g Jeevak (Jiva) Powder (part of Ashtavarga group)
- 5 g Meda (Meda) Powder (part of Ashtavarga group)
- 5 g Mahamedha Powder (part of Ashtavarga group)
- 5 g Ridhi Powder (part of Ashtavarga group)
- 5 g Briddhi Powder (part of Ashtavarga group)
- 1 batch Damla Kwath (Decoction of 10 roots) (includes balva, sonak, patla, gambhari, sal, parni, prashne, agnimukh; prepared as a thick decoction)
- 1 g Saffron (Kesar) (premium quality strands)
- 3 g Cinnamon (Dalchini) (ground)
- 2 g Small Cardamom (Choti Elaichi) (ground)
- 1 g Nutmeg (Jaiphal) (ground)
- 2 g Cloves (Laung) (ground)
- 2 g Black Pepper (Kali Mirch) (ground)
- 2 g Bay Leaf (Tej Patta) (ground)
- 1 g Vanshlochan (Bamboo Shavings) (powdered, used as Prakship Dravya)
- 0.5 g Loh Bhasma (Iron Ash) (Ayurvedic mineral supplement)
- 0.5 g Rakta Bhasma (Red Oxide of Iron) (Ayurvedic mineral supplement)
- 0.5 g Trivanga Bhasma (Three‑metal ash) (Ayurvedic mineral supplement)
Instructions
Prepare Amla
Wash the fresh amla, remove the seeds, and cut the fruit into small pieces. Place the pieces in a pressure cooker with enough water to cover them and cook on high pressure for 3 whistles (about 15 minutes).
Time: PT20M
Make Amla Pulp
Allow the cooked amla to cool, then blend or grind it in a wet grinder to a smooth pulp. Set aside.
Time: PT15M
Prepare Damla Kwath (10‑root Decoction)
Combine the ten listed roots (balva, sonak, patla, gambhari, sal, parni, prashne, agnimukh, etc.) in 5 L of water. Bring to a boil, then simmer on low heat until the volume reduces to about 1 L. Filter through a cheesecloth.
Time: PT2H
Grind All Herbal Powders
In small batches, grind each dried herb listed (kakda, singhi, nagar mootha, etc.) into fine powders using a blender or mortar and pestle. Combine all powders into a single bowl.
Time: PT30M
Make Jaggery Syrup (One‑Thread Consistency)
In a clean kettle, add jaggery and 1 L of water. Heat on medium flame, stirring until jaggery fully dissolves. Continue to boil until the syrup reaches one‑thread consistency (when a drop between thumb and forefinger forms a thin thread).
Time: PT45M
Combine Amla Pulp, Kwath, and Jaggery Syrup
In the large stainless steel pot, add the amla pulp, the filtered damla kwath, and the hot jaggery syrup. Stir continuously on medium heat.
Time: PT30M
Add Ghee and Cook to Semi‑Liquid Stage
Melt the ghee in a separate pan, then add it to the pot. Continue cooking, stirring constantly, until the mixture reduces to a semi‑liquid, thick jam consistency (about 1/4 of the original volume).
Time: PT45M
Incorporate Herbal Powder Blend
Slowly sprinkle the pre‑ground herbal powder blend into the pot while stirring continuously to avoid lumps.
Time: PT10M
Add Prakship Dravya (Spice & Bhasma Mix)
Mix the saffron, cinnamon, cardamom, nutmeg, cloves, black pepper, bay leaf, vanshlochan, and the three bhasmas (iron, rakta, trivanga) into a small bowl with a little warm water to form a paste, then stir this paste into the jam.
Time: PT5M
Cool Slightly and Add Honey
Remove the pot from heat and let the mixture cool to about 45°C. Stir in the raw honey until fully incorporated.
Time: PT15M
Temperature: 45°C
Final Stir and Transfer
Give the Chyawanprash a final vigorous stir for 5 minutes to ensure uniformity. While still warm (but not hot), ladle the jam into sterilized glass jars, leaving a 1 cm headspace. Seal tightly.
Time: PT20M
Cool and Store
Allow the jars to cool completely at room temperature, then store in the refrigerator for up to 2 weeks or in a cool, dark pantry for up to 1 month. For longer storage, freeze in freezer‑safe containers.
Time: PT30M
Nutrition Facts
- Calories
- 35
- Protein
- 0.5 g
- Carbohydrates
- 8 g
- Fat
- 0.5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Honey, Dairy (ghee)
Ingredient Substitutions
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Pure Cow Ghee: Unsalted butter (use less), Coconut oil (different flavor)
- Instead of Honey: Maple syrup (not traditional)
- Instead of Lal Chandan (Red Sandalwood) Powder: Sandalwood powder (white)
Equipment Needed
- Large Stainless Steel Pot
- Pressure Cooker
- Heavy‑bottomed Kadai
- Blender or Wet Grinder
- Fine Mesh Sieve
- Wooden Spoon
- Heat‑proof Glass Bowl (optional)
- Measuring Scale
- Glass Jars with Lids
- Spatula
Critical Steps — Do Not Skip
- Cooking amla to the right softness without over‑cooking
- Achieving one‑thread jaggery syrup consistency
- Reducing the mixture to the correct semi‑liquid jam thickness
- Even incorporation of the fine herbal powder blend
- Adding honey at the proper temperature to preserve its enzymes
Chef Tips from the Video
- Use fresh, ripe amla for maximum vitamin C content.
- A small amount of ghee adds richness and helps preserve the jam.
- Saffron adds both color and a subtle aroma; do not substitute.
- Stirring constantly prevents the jam from sticking and scorching.
Troubleshooting
Jam is too watery after cooking.
Return the pot to medium heat and continue stirring until the mixture reaches the desired thick, coat‑the‑spoon consistency.
Jam becomes grainy or lumpy.
Pass the mixture through a fine mesh sieve while still warm, then stir the sieved jam back into the pot.
Herbal powder clumps form.
Sift the powder before adding and sprinkle it slowly while whisking vigorously.
Jaggery syrup burns at the bottom.
Use a heavy‑bottomed kettle and stir continuously; lower the flame if the syrup starts to darken quickly.
Storage
Refrigerator: Up to 2 weeks in sealed glass jars
Freezer: Up to 3 months in freezer‑safe containers
Room temperature: Up to 1 month in a cool, dark pantry (sealed)
Make-Ahead Tips
- Prepare the damla kwath and store it refrigerated for up to 3 days.
- Grind all herbal powders in advance and keep them in an airtight container.
- The jam can be made in bulk and frozen in portion‑size containers.
Frequently Asked Questions
What is the cultural significance and history of Chyawanprash in Ayurvedic Indian cuisine?
Chyawanprash is a classic Ayurvedic rasayana (rejuvenative) mentioned in ancient Sanskrit texts such as the Charaka Samhita. Traditionally prepared by sages, it was used to promote longevity, strengthen immunity, and balance the doshas. The name means “the elixir that rejuvenates the body”.
What are the traditional regional variations of Chyawanprash in Indian Ayurvedic practice?
Different regions use locally available herbs: in Rajasthan, more desert herbs like guduchi and amla are emphasized; in the Himalayas, herbs such as ashwagandha and brahmi are added. The base of amla, jaggery, ghee, and honey remains constant across India.
How is authentic Chyawanprash traditionally served in Ayurvedic households?
It is typically taken in a teaspoonful (5‑10 g) with warm milk or water, once or twice daily. During festivals, it is offered as prasad to deities and distributed to family members.
During which occasions or celebrations is Chyawanprash traditionally associated in Indian culture?
Chyawanprash is commonly prepared for Navratri, Diwali, and during the winter season as a health‑boosting tonic. It is also given to newborns and the elderly as a nourishing supplement.
How does Chyawanprash fit into the broader Ayurvedic cuisine tradition?
It exemplifies the Ayurvedic principle of combining a primary herb (amla) with supportive herbs, sweetening agents, and fats to create a balanced, palatable medicine. It aligns with the concept of ‘rasa‑balancing’ foods that nourish all three doshas.
What are the authentic traditional ingredients for Chyawanprash versus acceptable substitutes?
Authentic Chyawanprash uses fresh amla, jaggery, pure cow ghee, raw honey, and a specific blend of 53 herbs including ashtavarga and damla kwath. Acceptable substitutes are brown sugar for jaggery (though flavor changes) and clarified butter from buffalo if cow ghee is unavailable.
What other Ayurvedic dishes pair well with Chyawanprash in an Indian meal?
Chyawanprash pairs nicely with warm milk, kheer (rice pudding), or a light vegetable sabzi. It is also enjoyed after a heavy meal to aid digestion and balance the doshas.
What makes Chyawanprash special or unique in Ayurvedic cuisine?
Its unique combination of high vitamin C amla, a dense matrix of medicinal herbs, and the sweet‑fat base creates a long‑lasting, shelf‑stable tonic that delivers multiple therapeutic actions in a single spoonful.
How has Chyawanprash evolved over time in Indian Ayurvedic practice?
While the core formula remains unchanged, modern commercial versions often reduce the number of herbs for cost efficiency and add preservatives. Home‑made versions, like the one on YouTube channel Amrit Ayurveda, retain the full herb spectrum and use traditional preparation methods.
What are common misconceptions about Chyawanprash?
A common myth is that any sweet jam labeled “Chyawanprash” has the same health benefits. In reality, only preparations that follow the classical herb blend, use fresh amla, and avoid artificial additives retain the true therapeutic value.
What are the most common mistakes to avoid when making Chyawanprash at home?
Common errors include over‑cooking the amla (loss of vitamin C), not achieving the one‑thread jaggery syrup, skipping the damla kwath, and adding honey while the mixture is too hot, which destroys its enzymes.
Why does this Chyawanprash recipe use a one‑thread jaggery syrup instead of a simple sugar solution?
One‑thread syrup indicates the correct concentration of sugar, which provides the right viscosity and preserves the jam without crystallization. A thinner solution would make the final product runny and shorten shelf life.
Can I make Chyawanprash ahead of time and how should I store it?
Yes, Chyawanprash can be prepared in advance. Store it in sterilized glass jars, sealed tightly, and keep it refrigerated for up to two weeks or in a cool pantry for a month. For longer storage, freeze in portion‑size containers.
What texture and appearance should I look for when making Chyawanprash?
The jam should have a thick, glossy, semi‑liquid texture that coats the back of a spoon. It should be dark amber with specks of herbal powder evenly distributed, and a faint saffron hue from the added strands.
How do I know when Chyawanprash is done cooking?
When the mixture reduces to about one‑quarter of its original volume, coats the spoon, and the ghee separates slightly as a thin layer on top, the jam is ready. A quick cooling test: after a few minutes, the jam should firm slightly but still be spreadable.
What does the YouTube channel Amrit Ayurveda specialize in?
The YouTube channel Amrit Ayurveda specializes in authentic Ayurvedic cooking, herbal formulations, and wellness tips rooted in traditional Indian medicine, presented by pharmacist Mahendra Singh Vadda.
What is the cooking philosophy and style of the YouTube channel Amrit Ayurveda?
Amrit Ayurveda focuses on evidence‑based Ayurvedic recipes, using fresh, locally sourced ingredients, detailed step‑by‑step demonstrations, and explanations of each herb’s therapeutic role, aiming to make ancient wisdom accessible to modern home cooks.
What is the Ayurvedic method in Chyawanprash Banane ki Vidhi?
The Ayurvedic method in Chyawanprash Banane ki Vidhi is a step‑by‑step process that combines fresh amla, jaggery, ghee, honey and a blend of 53 medicinal herbs, cooking the amla to the right softness, creating a one‑thread jaggery syrup, reducing the mixture to a semi‑liquid jam, evenly incorporating the fine herbal powder, and adding honey at a temperature that preserves its enzymes.
Why use the Ayurvedic method for Chyawanprash Banane ki Vidhi and how do you know it worked?
It is used to produce a nutrient‑dense, immune‑boosting jam that retains the vitamin C of amla and the therapeutic properties of the herbs. You know it worked when the jam has the correct semi‑liquid thickness, the jaggery syrup shows a one‑thread consistency, the herbal powder is uniformly mixed, and the honey is added after the mixture has cooled enough to keep its enzymes active.
Last updated: August 28, 2026
