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