Chyawanprash Banane ki Vidhi

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. Incorporate Herbal Powder Blend

   Slowly sprinkle the pre‑ground herbal powder blend into the pot while stirring continuously to avoid lumps.

   Time: PT10M

9. 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

10. 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

11. 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

12. 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