Healthy Homemade Chavanprash Recipe
Healthy Homemade Chavanprash Recipe is a medium Indian recipe that serves 30. 14 calories per serving. Recipe by The Yoga Institute on YouTube.
Prep: 35 min | Cook: 55 min | Total: 1 hr 50 min
Cost: $87.05 total, $2.90 per serving
Ingredients
- 500 g Fresh Amla (washed, stems removed)
- 200 g Jaggery (grated or chopped)
- 2 tbsp Pure Cow Ghee (unsalted, melted)
- 2 tbsp Honey (add after cooling, raw preferred)
- 12 cups Water (for boiling amla) (filtered)
- 1 tbsp Ashwagandha Powder (dried root powder)
- 1 tbsp Shatavari Powder
- 1 tbsp Giloy (Gudi) Powder
- 0.5 tbsp Pippali (Long Pepper) Powder
- 0.5 tbsp Mulethi (Licorice) Powder
- 0.5 tbsp Cardamom Powder
- 1 pinch Cinnamon Powder
- 1 pinch Clove Powder
Instructions
Boil the Amla
Add 12 cups of water to a large pot, bring to a boil, then add the fresh amla pieces. Cook on medium‑high heat until the fruit is soft, about 20 minutes.
Time: PT20M
Temperature: medium‑high heat
Cool, Deseed and Blend
Remove the pot from heat and let the amla cool for about 10 minutes. Scoop out the seeds, then transfer the pulp to a blender and blend until a smooth paste forms.
Time: PT15M
Prepare Herbal Decoction
In a separate saucepan, combine all powdered herbs with 4 cups of water. Bring to a boil and simmer until the liquid reduces to about 1 cup, roughly 15 minutes.
Time: PT15M
Temperature: medium heat
Strain the Decoction
Pass the reduced herbal liquid through a fine mesh strainer into a clean bowl. Discard the spent herb residue.
Time: PT5M
Cook Amla Paste with Ghee
Heat 2 tbsp of ghee in a heavy‑bottomed pan over low heat. Add the blended amla paste and stir continuously until the mixture releases a fragrant aroma and the ghee begins to separate from the paste, about 10 minutes.
Time: PT10M
Temperature: low heat
Add Decoction and Jaggery
Stir in the strained herbal decoction followed by the jaggery. Continue cooking on low‑medium heat, stirring, until the mixture thickens into a dark, sticky paste, about 10 minutes.
Time: PT10M
Temperature: low‑medium heat
Cool and Add Honey & Spices
Remove the pan from heat and allow the mixture to cool to below 40°C (warm, not hot). Stir in 2 tbsp of honey, a pinch of cinnamon powder, and a pinch of clove powder until evenly distributed.
Time: PT15M
Jar and Store
Transfer the finished chavan prash into a sterilized glass jar, seal tightly, and store in a cool, dry place. It keeps for 2‑3 months without preservatives.
Time: PT5M
Nutrition Facts
- Calories
- 14
- Protein
- 0.1g
- Carbohydrates
- 2.8g
- Fat
- 0.3g
- Fiber
- 0.1g
Dietary info: Vegetarian, Gluten-Free, Ayurvedic, Immunity‑Boosting
Allergens: Cow milk (ghee), Honey
Ingredient Substitutions
- Instead of Fresh Amla: Dried amla powder (use less, flavor changes)
- Instead of Jaggery: Brown sugar, Palm sugar, Honey (adjust amount)
- Instead of Pure Cow Ghee: Clarified butter, Coconut oil (different flavor)
- Instead of Honey: Maple syrup (flavor will differ)
- Instead of Ashwagandha Powder: Fresh ashwagandha root (requires more processing)
- Instead of Shatavari Powder: Fresh shatavari
- Instead of Giloy (Gudi) Powder: Fresh giloy
- Instead of Pippali (Long Pepper) Powder: Black pepper (less potent)
- Instead of Mulethi (Licorice) Powder: Licorice root
- Instead of Cardamom Powder: Ground cardamom pods
- Instead of Cinnamon Powder: Ground cinnamon
- Instead of Clove Powder: Ground cloves
Equipment Needed
- Large Pot
- Blender or Food Processor
- Fine Mesh Strainer
- Heavy‑Bottomed Pan
- Wooden Spoon or Spatula
- Glass Jar with Lid
- Measuring Spoons
Critical Steps — Do Not Skip
- Cooking the amla paste with ghee until the aroma develops and ghee separates.
- Adding the herbal decoction and jaggery and cooking to a thick, sticky consistency.
Chef Tips from the Video
- Use ripe but firm amla for the best balance of tartness and sweetness.
- Raw, unfiltered honey preserves more enzymes; add it only after the mixture has cooled below 40°C.
- Stir continuously when cooking with ghee to prevent the paste from sticking and burning.
Troubleshooting
Paste is too thick and difficult to stir.
Add a small amount of warm water (1‑2 tbsp) and stir until the desired consistency is reached.
Paste remains watery and does not thicken.
Continue cooking on low heat, stirring constantly; ensure jaggery is fully dissolved and the mixture reduces sufficiently.
Seeds are difficult to remove.
After boiling, let the amla cool enough to handle, then split each fruit and scoop out the hard seed with a spoon before blending.
Storage
Refrigerator: Up to 3 months in an airtight glass jar, kept in the refrigerator for extended freshness.
Freezer: Not recommended; freezing may alter texture and flavor.
Room temperature: Store in a cool, dry place away from direct sunlight for up to 2 months.
Make-Ahead Tips
- Prepare the herbal decoction a day ahead and refrigerate; add it to the amla paste when ready.
- The entire batch can be made in one go and stored for up to 3 months.
Frequently Asked Questions
What is the cultural significance and history of Chavan Prash in Ayurvedic Indian cuisine?
Chavan Prash originates from ancient Ayurvedic texts such as Charaka Samhita and is said to have been prepared for the sage Chavan Rishi by the divine physicians Ashwini Kumar. For over three millennia it has been used as a rejuvenating tonic to strengthen immunity, sharpen memory, and support overall vitality in Indian households.
What are the traditional regional variations of Chavan Prash within Indian Ayurvedic practice?
In North India the tonic often includes ghee and honey, while South Indian versions may substitute sesame oil and jaggery with palm sugar. Some regions add additional herbs like Brahmi or Turmeric for extra brain‑boosting or anti‑inflammatory benefits.
How is authentic Chavan Prash traditionally served in Ayurvedic households?
It is traditionally taken in the early morning on an empty stomach, usually a teaspoon mixed with warm milk or warm water. The timing maximizes absorption of the fat‑soluble nutrients and aligns with the body's digestive fire (Agni).
During which Indian festivals or seasons is Chavan Prash especially recommended?
Chavan Prash is especially popular in the winter months when the warming herbs and ghee help balance the cold dosha. It is also prepared during health‑focused festivals like Sankranti and as a daily ritual for families seeking longevity.
What are the authentic traditional ingredients for Chavan Prash versus acceptable modern substitutes?
Traditional ingredients include fresh amla, jaggery, cow ghee, raw honey, and herbs such as ashwagandha, shatavari, giloy, pippali, mulethi, cardamom, cinnamon, and clove. Modern substitutes can include brown sugar for jaggery, clarified butter or coconut oil for ghee, and maple syrup for honey, though flavor and therapeutic properties may vary.
What other Ayurvedic dishes pair well with Chavan Prash in a daily routine?
Chavan Prash pairs nicely with warm milk, a light khichdi, or a simple vegetable soup. It complements other tonics like Triphala powder taken at night and digestive aids such as ginger‑lemon water in the morning.
What makes Chavan Prash special or unique in Ayurvedic cuisine?
Chavan Prash uniquely combines the high vitamin‑C content of amla with a synergistic blend of adaptogenic herbs, ghee for enhanced absorption, and natural sweeteners. This multi‑layered approach addresses all seven dhatus (tissues) and supports the three doshas simultaneously.
What are the most common mistakes to avoid when making Chavan Prash at home?
Common errors include over‑cooking the amla paste, which can cause a bitter taste; adding honey while the mixture is still hot, which destroys its enzymes; and using refined white sugar instead of jaggery, which reduces the tonic’s therapeutic value.
Why does this Chavan Prash recipe use ghee instead of oil for cooking the amla paste?
Ghee is a traditional Ayurvedic fat that not only adds richness but also enhances the bioavailability of fat‑soluble vitamins and herbal constituents. Oil lacks the same depth of flavor and the Ayurvedic principle of Satwa Shuddhi (purity) favors ghee.
Can I make Chavan Prash ahead of time and how should I store it for maximum shelf life?
Yes, the tonic can be prepared in bulk. Store the finished paste in a sterilized glass jar, sealed tightly, and keep it in a cool, dry place or refrigerator. It remains safe and potent for 2‑3 months without preservatives.
What does the YouTube channel The Yoga Institute specialize in?
The Yoga Institute YouTube channel focuses on integrating traditional yoga practices with holistic lifestyle guidance, including Ayurvedic nutrition, wellness routines, and mindful living tips for modern audiences.
How does the YouTube channel The Yoga Institute's approach to Ayurvedic cooking differ from other Indian cooking channels?
The Yoga Institute emphasizes therapeutic intent, purity of ingredients, and alignment with yogic principles, whereas many other Indian cooking channels prioritize flavor and convenience. Their videos often link recipes to specific dosha balances and daily yoga practices.
Last updated: August 24, 2026
