Healthy Homemade Chavanprash Recipe

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

1. 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

2. 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

3. 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

4. Strain the Decoction

   Pass the reduced herbal liquid through a fine mesh strainer into a clean bowl. Discard the spent herb residue.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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