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. 256 calories per serving. Recipe by SUDIPA'S LIFESTYLE on YouTube.
Prep: 20 min | Cook: 23 min | Total: 58 min
Cost: $20.88 total, $2.61 per serving
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
Wash and Prepare Amla
Rinse the amla thoroughly under running water and remove the stems.
Time: PT5M
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
Cool and Deseed
Remove the steamed amla, let it cool slightly, then discard the hard inner seed.
Time: PT3M
Chunk Amla
Break the softened amla into small pieces using your hands or a knife.
Time: PT2M
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
Cook Amla Paste
Heat a fry pan over low‑to‑medium flame, add the amla paste and stir for 1 minute.
Time: PT1M
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
Incorporate Ginger
Add 1 tbsp grated ginger and cook for another 2 minutes until the mixture thickens.
Time: PT2M
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
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
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
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
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Amla: Dried amla, Amla powder
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Fresh Ginger: Ginger powder (½ tsp), Ginger juice (1 tsp)
- Instead of Roasted Cumin Powder: Ground cumin (toasted)
- Instead of Ajwain: Thyme (optional)
- Instead of Black Pepper: White pepper
- Instead of Black Salt: Regular salt with a pinch of cumin
- Instead of Chaat Masala: Jaljeera powder
Equipment Needed
- Kadai
- Steamer Basket
- Mixing Bowl
- Mixer Grinder
- Fry Pan
- Spatula
- Airtight Jar
- Measuring Spoons
- Knife (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Steam amla until the color changes and it becomes soft.
- Blend the steamed amla into a completely smooth paste.
- Melt jaggery on low to medium flame without burning.
- Cook the mixture until it reaches a thick, jam‑like consistency before adding the final spices.
- Cool the chyawanprash completely before sealing the jar.
Chef Tips from the Video
- Roast cumin seeds briefly before grinding for a deeper flavor.
- Use fresh ginger rather than powder for a brighter zing.
- Taste and adjust salt and spices just before the final cooling stage.
- Sterilize jars by boiling them for 10 minutes to extend shelf life.
Troubleshooting
Paste is too watery.
Continue cooking on low flame, stirring frequently, until excess moisture evaporates and the mixture thickens.
Jaggery burns and gives a bitter taste.
Reduce the flame, stir constantly, and if needed add a splash of water to lower the temperature.
The chyawanprash hardens after cooling.
Warm the jar gently in a water bath or microwave for a few seconds before serving.
Storage
Refrigerator: Up to 6 months after opening
Freezer: Not recommended
Room temperature: Cool, dry place up to 12 months
Make-Ahead Tips
- Store the finished chyawanprash in a sterilized airtight jar for maximum shelf life.
- It can be given to children over 2 years as a daily immunity booster.
- Mix a teaspoon of the paste with warm milk or water before bedtime for best results.
Frequently Asked Questions
What is the cultural significance and history of Amla Chyawanprash in Indian Ayurvedic tradition?
Amla Chyawanprash is a classic Ayurvedic formulation mentioned in ancient texts like Charaka Samhita. It is revered as a rejuvenating tonic (rasayana) that boosts immunity, balances the doshas and promotes longevity.
What are the traditional regional variations of Chyawanprash in different parts of India?
In North India, Chyawanprash often includes dry fruits and honey, while in South India versions may add coconut or sesame oil. Some regional recipes also incorporate herbs like ashwagandha or tulsi for added benefits.
How is homemade Amla Chyawanprash traditionally served in Indian households?
It is typically taken by the spoonful in the morning on an empty stomach, or mixed with warm milk or water before bedtime. Families also offer it to children as a daily health supplement.
On what occasions or festivals is Chyawanprash commonly prepared or consumed in Indian culture?
Chyawanprash is prepared especially during the winter months, on Ayurvedic health days, and during festivals like Sankranti when families focus on nourishment and immunity. It is also a common gift during weddings and housewarmings.
How does Amla Chyawanprash fit into the broader Ayurvedic diet and wellness practices?
Amla is a potent source of vitamin C and is considered tridoshic, meaning it balances Vata, Pitta and Kapha. The sweet, sour, and spicy blend of spices in Chyawanprash aligns with Ayurvedic principles of taste (rasa) to promote digestion and vitality.
What are the authentic traditional ingredients for Chyawanprash versus acceptable modern substitutes?
Traditional Chyawanprash uses fresh amla, jaggery, honey, ghee, and a complex mix of herbs and spices. Modern home cooks may replace honey with extra jaggery, use powdered spices, or omit rare herbs while still retaining the core flavor and health benefits.
What are the most common mistakes to avoid when making homemade Amla Chyawanprash?
Common errors include over‑cooking the jaggery which leads to bitterness, not steaming the amla long enough so the paste is gritty, and sealing the jar before the mixture has fully cooled, which can cause spoilage.
Why does this recipe use low to medium flame when adding jaggery instead of high heat?
Jaggery melts quickly and can caramelize or burn at high temperatures, producing a bitter taste. A low‑to‑medium flame allows it to melt gently and blend evenly with the amla paste without scorching.
Can I make Amla Chyawanprash ahead of time and how should I store it for maximum shelf life?
Yes, the paste can be prepared in advance. Store it in a sterilized airtight jar in a cool, dark place for up to 12 months. After opening, keep it refrigerated and use within 6 months for best flavor and potency.
What does the YouTube channel SUDIPA'S LIFESTYLE specialize in?
The YouTube channel SUDIPA'S LIFESTYLE focuses on Indian home cooking, health‑focused recipes, and lifestyle tips. It emphasizes easy‑to‑follow tutorials that blend traditional flavors with modern, nutritious twists.
Last updated: August 24, 2026
