Homemade Amla chyawanprash recipe/immunity booster/without sugar/Healthy/WINTER SPECIAL

Ingredients

• 500 grams Amla (fresh, washed and stems removed)
• 4 tbsp Water (added gradually to blend a smooth paste)
• 2 cups Water (for steaming the amla)
• 500 grams Jaggery (grated or chopped for easy melting)
• 1 tbsp Fresh Ginger (grated)
• 2 tbsp Roasted Cumin Powder (freshly roasted for aroma)
• 1 tsp Ajwain (dry carom seeds)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Black Salt (also called kala namak)
• 2 tbsp Chaat Masala (tangy spice blend)
• 0.25 tsp Plain Salt (regular table salt)

Instructions

1. Wash and Prepare Amla

   Rinse the amla thoroughly under running water and remove the stems.

   Time: PT5M

2. Steam Amla

   Place the amla in a steamer basket, add 2 cups water to the kadai, bring to a boil and steam covered on medium flame for 10 minutes until the color changes and the fruit becomes soft.

   Time: PT10M

3. Cool and Deseed

   Remove the steamed amla, let it cool slightly, then discard the hard inner seed.

   Time: PT3M

4. Chunk Amla

   Break the softened amla into small pieces using your hands or a knife.

   Time: PT2M

5. Blend into Paste

   Transfer the amla pieces to a mixer grinder, add 4‑5 tbsp water and blend until a smooth paste forms.

   Time: PT5M

6. Cook Amla Paste

   Heat a fry pan over low‑to‑medium flame, add the amla paste and stir for 1 minute.

   Time: PT1M

7. Add Jaggery and Melt

   Add 500 g grated jaggery, increase flame occasionally to medium‑high and stir until the jaggery fully melts (2‑3 minutes).

   Time: PT3M

8. Incorporate Ginger

   Add 1 tbsp grated ginger and cook for another 2 minutes until the mixture thickens.

   Time: PT2M

9. Add Spices

   Stir in 2 tbsp roasted cumin powder, 1 tsp ajwain, ½ tsp black pepper and 1 tsp black salt. Cook on low‑to‑medium flame for 5 minutes, allowing the spices to infuse.

   Time: PT5M

10. Finish with Chaat Masala and Salt

    Add 2 tbsp chaat masala (or jaljeera powder) and ¼ tsp plain salt. Mix well and cook for another 2 minutes until everything is well combined.

    Time: PT2M

11. Cool and Store

    Turn off the heat, let the chyawanprash cool to room temperature (about 5 minutes), then transfer it to a sterilized airtight jar.

    Time: PT5M

12. Label and Store

    Label the jar with the date and store in a cool, dry place away from direct sunlight. Refrigerate after opening for up to 6 months.

    Time: PT2M

Nutrition Facts

Calories

256

Protein

1g

Carbohydrates

65g

Fat

0g

Fiber

2g