Homemade Amlaprash Recipe
🌿 Homemade Amlaprash Recipe is a medium Indian recipe that serves 8. 120 calories per serving. Recipe by ZenFit_Glow on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $21.76 total, $2.72 per serving
Ingredients
- 500 g Amla (Indian Gooseberry) (washed, stems removed, quartered)
- 250 g Jaggery (gur) (grated or chopped)
- 30 ml Ghee (unsalted, melted)
- 1 tsp Fennel Seeds (whole, for roasting and later powder)
- 4 pcs Green Cardamom Pods (seeds removed)
- 4 pcs Cloves (whole)
- 1 tsp Black Peppercorns (whole)
- 1 inch Cinnamon Stick (broken into pieces)
- 1/2 tsp Nutmeg (Javitri) (freshly grated if possible)
- 1 pcs Bay Leaf (whole)
- 1 tbsp Honey (prefer raw)
- a pinch g Saffron Threads (soaked in 1 tsp warm water)
Instructions
Steam the Amla
Place the quartered amla in a steamer basket over boiling water, cover, and steam for about 12‑15 minutes until the pieces are soft but not mushy.
Time: PT15M
Temperature: 100°C
Blend into a Paste
Transfer the steamed amla to a blender, add a splash of water if needed, and blend until completely smooth.
Time: PT5M
Dry‑Roast Whole Spices
In a dry skillet over medium heat, add fennel seeds, cardamom seeds, cloves, black peppercorns, cinnamon pieces, nutmeg, and bay leaf. Roast, stirring constantly, for 4‑5 minutes until fragrant and lightly browned.
Time: PT5M
Temperature: Medium heat
Grind Roasted Spices
Allow the roasted spices to cool a minute, then grind them in a spice grinder or mortar & pestle to a fine powder.
Time: PT3M
Cook Amla Paste with Ghee and Jaggery
In a saucepan, melt the ghee over low‑medium heat. Add the amla paste, grated jaggery, and the freshly ground spice powder. Stir continuously until the jaggery fully dissolves and the mixture thickens, about 8‑10 minutes.
Time: PT10M
Temperature: Medium heat
Cool and Finish
Remove the pan from heat and let the mixture cool to warm (around 40‑45°C). Stir in the fennel powder, honey, and the saffron‑water mixture. Mix until evenly incorporated.
Time: PT5M
Package and Set
Transfer the final parash into an airtight glass jar. Let it sit at room temperature for 30 minutes, then refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0.5 g
- Carbohydrates
- 30 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free, Ayurvedic, Nut‑Free
Allergens: Dairy (ghee), Honey
Ingredient Substitutions
- Instead of Jaggery (gur): brown sugar, palm sugar
- Instead of Ghee: clarified butter, unsalted butter
- Instead of Honey: maple syrup (vegan)
Equipment Needed
- Steamer Basket
- Saucepan or Pot
- Blender or Food Processor
- Skillet or Heavy‑bottomed Pan
- Spice Grinder or Mortar & Pestle
- Mixing Bowl
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Storage Jar with Airtight Lid
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Steam amla until soft
- Dry‑roast spices until fragrant
- Cook amla paste with jaggery in ghee until smooth and glossy
- Cool mixture before adding honey and saffron
Chef Tips from the Video
- Use fresh, firm amla for the best texture; older fruit can be overly sour.
- High‑quality ghee gives a richer mouthfeel and better aroma.
- A pinch of saffron not only adds color but also a subtle floral note.
Troubleshooting
The mixture is grainy after adding jaggery
Return to low heat and stir in a little extra ghee until smooth.
Parash is too thick and hard to stir
Add 1‑2 tsp warm water or extra melted ghee to loosen.
Flavor is bland
Toast the spices a bit longer next time or increase the amount of jaggery by 1‑2 tbsp.
Storage
Refrigerator: Store in an airtight jar for up to 2 weeks
Freezer: Can be frozen for up to 2 months
Room temperature: Can keep at room temperature for up to 3 days if sealed tightly
Make-Ahead Tips
- Roast and grind the whole spices a day ahead and store in an airtight container.
- Amla paste can be prepared and refrigerated for up to 3 days; add jaggery and ghee when ready to finish.
Frequently Asked Questions
What is the cultural significance and history of Amla Parash in Indian Ayurvedic cuisine?
Amla Parash is a traditional Ayurvedic preparation that combines the high vitamin‑C fruit amla with jaggery and warming spices to create a sweet tonic believed to strengthen immunity and balance the doshas. Historically, it was prepared in Indian households during winter months to ward off colds and boost overall health.
What are the traditional regional variations of Amla Parash across India?
In North India, the recipe often includes added ginger and black pepper for extra heat, while in South India, coconut sugar replaces jaggery and curry leaves may be added. Some Maharashtrian versions incorporate roasted sesame seeds for a nuttier flavor.
How is Amla Parash traditionally served in Indian households?
It is typically served as a small spoonful after meals or with warm milk, and sometimes drizzled over fresh fruit or mixed into porridge for a sweet, health‑boosting finish.
During which Indian festivals or occasions is Amla Parash commonly prepared?
Amla Parash is especially popular during the winter festivals of Makar Sankranti and Diwali, when families prepare immune‑supporting sweets and spreads to share with guests.
What other Indian dishes pair well with Amla Parash?
It pairs beautifully with plain yogurt, warm roti, or as a topping for oatmeal and millet porridge. It also complements savory dishes like khichdi when a touch of sweetness is desired.
What makes Amla Parash unique within Ayurvedic sweet preparations?
The combination of tangy amla, caramel‑like jaggery, and a specific blend of warming spices creates a balanced sweet that is both energizing and cooling, a rare duality in Ayurvedic sweets.
What are the most common mistakes to avoid when making Amla Parash?
Common errors include over‑roasting spices (causing bitterness), not steaming the amla long enough (resulting in a gritty texture), and adding honey while the mixture is still too hot, which destroys its beneficial enzymes.
Why does this Amla Parash recipe dry‑roast the spices instead of adding them raw?
Dry‑roasting releases essential oils and deepens the flavor of the spices, giving the parash its characteristic warm, aromatic profile that raw spices cannot provide.
Can I make Amla Parash ahead of time and how should I store it?
Yes, you can prepare the entire batch a few days in advance. Store it in an airtight glass jar in the refrigerator for up to two weeks; for longer storage, freeze in small portions for up to two months.
What does the YouTube channel ZenFit_Glow specialize in?
The YouTube channel ZenFit_Glow focuses on healthy, fitness‑friendly Indian recipes, Ayurvedic nutrition, and wellness‑focused cooking tips that blend traditional flavors with modern nutrition science.
How does the YouTube channel ZenFit_Glow's approach to Indian Ayurvedic cooking differ from other Indian cooking channels?
ZenFit_Glow emphasizes nutrient density, portion control, and the therapeutic properties of ingredients, often providing detailed explanations of health benefits, whereas many other channels focus primarily on taste or festive cooking without the same wellness lens.
Last updated: August 24, 2026
