Healthy Homemade Amla Chawanprash Recipe Immunity-Boosting Ayurvedic Jam

Ingredients

• 1 kg Amla (Indian Gooseberry) (fresh, green, washed thoroughly)
• 400 g Jaggery (organic, unrefined, good quality)
• 5 g Cloves
• 3 g Cinnamon
• 1 g Carom Flower (Ajwain) Buds
• 1 whole Nutmeg (whole nutmeg, grated later)
• 15 g Black Pepper
• 3 pieces Bay Leaves
• 15 g Saunth (Dry Ginger Powder)
• 10 g Cumin Seeds
• 3 g Shah Jeera (Black Cumin)
• 5 g Dried Coriander Seeds
• 5 g Fennel Seeds
• 5 g Ajwain Seeds
• 30 leaves Fresh Basil Leaves (roughly 25‑30 leaves)
• 7 pods Green Cardamom Pods
• 50 g Pure Cow Ghee (prefer organic desi ghee)
• 40 g Sesame Oil
• 10 g Fresh Ginger (unpeeled, finely chopped)
• to taste Salt
• ½ tsp Kala Namak (Black Salt)
• 100 ml Honey (pure, raw if possible)

Instructions

1. Wash the Amla

   Rinse 1 kg of fresh green amla under running water 3‑4 times, scrubbing gently to remove any dirt.

   Time: PT10M

2. Steam the Amla

   Place the washed amla in the upper compartment of a steamer, cover tightly and steam for 15‑20 minutes until the skins crack open.

   Time: PT20M

3. Cool and Remove Seeds

   Turn off the heat, let the amla cool slightly, then split each fruit and scoop out the hard seed.

   Time: PT5M

4. Roast Whole Spices

   In a dry pan, add cloves, cinnamon, carom flower buds, nutmeg, black pepper, bay leaves, saunth, cumin, shah jeera, dried coriander, fennel, ajwain seeds, basil leaves and green cardamom. Roast on low flame for 1‑1.5 minutes until fragrant and any moisture evaporates.

   Time: PT2M

5. Grind and Sieve Spices

   Transfer the roasted spices to a grinder, pulse to a fine powder, then pass through a fine mesh sieve. Discard any larger particles.

   Time: PT5M

6. Prepare Ginger and Basil

   Finely chop 10 g of fresh ginger (no need to peel) and add to the sifted spice powder along with the fresh basil leaves.

   Time: PT2M

7. Make Amla Paste

   Place the de‑seeded amla pieces in the grinder, pulse until a smooth pulp forms. Do not add any water. Transfer the pulp to a bowl and press through a fine mesh sieve, collecting the smooth paste and discarding fibrous residue.

   Time: PT5M

8. Roast Amla Paste in Ghee & Oil

   Heat 50 g ghee and 40 g sesame oil together in a heavy‑bottom pan over low flame. When the fat is shimmering, add the amla paste and stir continuously for 3‑4 minutes until the raw aroma disappears and the mixture thickens slightly.

   Time: PT4M

9. Add Jaggery and Cook

   Add 400 g jaggery to the pan, increase the flame to medium and cook, stirring constantly, for 8‑10 minutes until the jaggery fully melts and the mixture becomes glossy and thick.

   Time: PT10M

10. Season the Prash

    Stir in a pinch of regular salt and ½ tsp kala namak, then add the roasted spice powder from step 5. Mix thoroughly until the spices are evenly distributed.

    Time: PT2M

11. Finish with Honey

    Remove the pan from heat, let the mixture cool for a minute, then stir in 100 ml honey until fully incorporated. Do not re‑heat after adding honey.

    Time: PT2M

12. Cool and Bottle

    Allow the prash to come to room temperature (it should be warm but not hot), then transfer it into a clean, sterilized glass bottle. Seal tightly.

    Time: PT10M

Nutrition Facts

Calories

80

Protein

0.5 g

Carbohydrates

20 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Jaggery: brown sugar, palm sugar
• Instead of Cloves: allspice
• Instead of Cinnamon: cassia
• Instead of Carom Flower (Ajwain) Buds: ajwain seeds
• Instead of Nutmeg: mace
• Instead of Saunth (Dry Ginger Powder): ground fresh ginger
• Instead of Shah Jeera (Black Cumin): regular cumin
• Instead of Ajwain Seeds: carom seeds
• Instead of Fresh Basil Leaves: curry leaves
• Instead of Green Cardamom Pods: cardamom powder
• Instead of Pure Cow Ghee: clarified butter, unsalted butter
• Instead of Sesame Oil: mustard oil, extra virgin olive oil (use less)
• Instead of Fresh Ginger: ground ginger
• Instead of Kala Namak (Black Salt): regular salt
• Instead of Honey: maple syrup (different flavor), agave nectar

Equipment Needed

• Steamer
• Heavy‑Bottom Pan or Kadhai
• Grinding/Blending Device
• Fine Mesh Sieve
• Measuring Spoons & Scale
• Spatula or Wooden Spoon
• Clean Glass Bottle with Lid

Critical Steps — Do Not Skip

• Steam amla until the skins crack open; under‑steamed fruit will be hard and difficult to puree.
• Grind amla pulp without adding water to keep the paste thick and nutrient‑dense.
• Roast spices briefly to release aroma but avoid burning.
• Cook jaggery on medium heat until fully melted; insufficient melting leaves grainy texture.
• Add honey only after removing from heat to preserve its natural enzymes.

Chef Tips from the Video

• Use organic, unblemished amla for the highest vitamin C content.
• Roasting the spice blend in a dry pan intensifies the flavor without adding extra oil.
• Adding a dash of black salt (kala namak) gives a subtle sulfur note that balances the sweetness of jaggery.
• For a smoother texture, blend the amla pulp in a high‑speed blender for 30 seconds before sieving.

Troubleshooting

Storage

Refrigerator: Store in a sealed glass bottle for up to 2 weeks.

Freezer: Can be frozen in ice‑cube trays; transfer frozen cubes to a zip‑lock bag for up to 3 months.

Room temperature: Not recommended; may spoil after a few hours in warm weather.

Make-Ahead Tips

• Prepare the spice powder and store in an airtight jar for up to 1 month.
• The finished prash can be made in bulk and refrigerated; just bring to room temperature before serving.
• If the prash thickens too much after refrigeration, stir in a little warm water to loosen.

Frequently Asked Questions