Powerful Amla Chyawanprash Recipe For Immunity Booster At Home?

Ingredients

• 500 grams Amla (Indian Gooseberry) (washed, steamed, seeds removed)
• 500 grams Jaggery (cut into small pieces)
• 2 tablespoons Ghee (unsalted, clarified butter)
• 0.5 cup Raisins (seedless, soaked)
• 0.5 cup Dates (Khajoor) (pits removed, soaked)
• 12 leaves Fresh Basil Leaves (washed, fresh)
• 2 inch piece Fresh Ginger (peeled and chopped)
• 1 small piece Cinnamon Stick (broken into smaller bits)
• 1 large pod Green Cardamom Pods (seeds removed)
• 1 piece Star Anise (whole)
• 9 pieces Cloves (whole)
• 1 small piece Nutmeg (Javitri) (grated)
• 12 pods Small Cardamom (Choti Elaichi) (seeds removed)
• 9 pieces Black Peppercorns (whole)
• 4 pieces Bay Leaves (Tej Patta) (fresh or dried)
• 0.5 teaspoon Black Salt (Kala Namak) (optional, for flavor)

Instructions

1. Steam the Amla

   Fill the large kadhai with about 2 glasses of water, bring to a boil, place a stand in the center, set a strainer over the stand, add the washed amla pieces, cover and steam for 10‑15 minutes until soft.

   Time: PT15M

   Temperature: 100°C

2. Soak Raisins and Dates

   Place raisins and pitted dates in two separate bowls, add warm water and let soak for 10 minutes until plump.

   Time: PT10M

   Temperature: 40°C

3. Roast Whole Spices

   In a non‑stick pan, add cinnamon stick, green cardamom pod, star anise, cloves, nutmeg, small cardamom pods, black peppercorns, and bay leaves. Roast over medium heat for 3‑4 minutes, stirring constantly, until fragrant.

   Time: PT4M

   Temperature: 150°C

4. Grind Roasted Spices

   Transfer the roasted spices to a spice grinder or mortar and pestle and grind to a fine powder.

   Time: PT2M

5. Prepare Fruit‑Herb Paste

   Drain the soaked raisins and dates. In the mixer jar, combine the raisins, dates, fresh basil leaves, and chopped ginger. Blend to a smooth paste, adding only 2‑3 teaspoons of water if needed.

   Time: PT10M

6. Remove Amla Seeds

   Once the steamed amla has cooled enough to handle, split each fruit and scoop out the hard seed. Discard the seeds.

   Time: PT5M

7. Blend Amla Flesh

   Transfer the seed‑free amla flesh to the mixer jar and blend to a fine, smooth paste without adding water.

   Time: PT5M

8. Cook Amla with Ghee and Jaggery

   Heat 2 tbsp ghee in the non‑stick pan until melted. Add the amla paste and stir for 2 minutes. Add the jaggery pieces, turn the flame to high, and stir continuously until the jaggery melts and the mixture turns a deep amber color, about 10 minutes.

   Time: PT12M

   Temperature: high

9. Incorporate Fruit‑Herb Paste

   Add the raisin‑date‑basil‑ginger paste to the pan, stir well, and cook uncovered for 5‑8 minutes until the mixture becomes dry and the oil separates.

   Time: PT8M

   Temperature: medium‑high

10. Add Ground Spice Powder

    Sprinkle the ground spice powder over the mixture, stir thoroughly, and cook for another 5 minutes to meld flavors.

    Time: PT5M

    Temperature: medium

11. Season with Black Salt (Optional)

    Add half a teaspoon of black salt, stir quickly, and turn off the heat.

    Time: PT1M

12. Cool Completely

    Transfer the pan to a cool surface and let the prash cool to room temperature (about 15 minutes).

    Time: PT15M

13. Store

    Pack the cooled amla prash into a sterilized airtight glass jar, seal tightly, and store in a cool, dry place for up to 5‑6 months.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

2 g

Carbohydrates

80 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Jaggery: Brown sugar, Palm sugar
• Instead of Ghee: Coconut oil, Unsalted butter
• Instead of Raisins: Sultanas, Dried cranberries
• Instead of Dates (Khajoor): Dried figs
• Instead of Fresh Basil Leaves: Fresh mint leaves
• Instead of Fresh Ginger: Ground ginger
• Instead of Cinnamon Stick: Ground cinnamon
• Instead of Green Cardamom Pods: Cardamom powder
• Instead of Nutmeg (Javitri): Mace
• Instead of Black Peppercorns: White pepper
• Instead of Black Salt (Kala Namak): Regular salt

Equipment Needed

• Large Non‑Stick Kadhai or Pot
• Strainer / Colander
• Mixing Bowls
• Non‑Stick Pan
• Spice Grinder or Mortar & Pestle
• Hand Blender / Mixer Jar
• Wooden Spoon or Spatula
• Airtight Glass Jar
• Ladle (optional)

Critical Steps — Do Not Skip

• Steam amla until fully softened.
• Remove all amla seeds without damaging the flesh.
• Roast whole spices just until fragrant, avoiding burn.
• Blend amla into a smooth paste without adding excess water.
• Melt jaggery completely and cook the mixture to a dry consistency.
• Cool the prash completely before sealing for storage.

Chef Tips from the Video

• Use fresh, firm amla for the best flavor and vitamin C content.
• Unsalted ghee gives a richer mouthfeel; avoid regular butter which can introduce water.
• A small amount of black salt adds a distinctive tang without extra sodium.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months; thaw before use.

Room temperature: In a cool, dry place for 5‑6 months in a sealed jar.

Make-Ahead Tips

• Roast and grind the whole spices a day ahead and store in an airtight jar.
• Prepare the raisin‑date‑basil‑ginger paste in advance; keep refrigerated.
• The finished amla prash keeps well for months, making it ideal for daily health shots.

Frequently Asked Questions