Homemade Ayurvedic Immunity booster

Ingredients

• 700 grams Amla (Indian Gooseberry) (washed, whole, to be steamed)
• 10 grams Ashwagandha Powder (dry herb powder)
• 10 grams Harida (Hariki) Powder (dry herb powder)
• 10 grams Satava Powder (dry herb powder)
• 5 grams Clove Pepper (Pippali) (dry, whole)
• 5 seeds Lotus Seeds (Kamala Kashi) (raw, cleaned)
• 2 sticks Cinnamon Sticks (whole)
• 5 leaves Bay Leaves (dried)
• 8 pods Small Cardamom Pods (whole)
• 2 pods Large Cardamom Pods (whole)
• 4 grams Cloves (whole)
• 1.5 pieces Star Anise (whole)
• 1 piece Chakri Flower (small amount, optional)
• 0.5 nutmeg Nutmeg (half a whole nutmeg, grated)
• 2 inches Mace (piece of mace stick, grated)
• 5 grams Dried Ginger (ground or sliced)
• 10 grams Giloy (Tinospora Cordifolia) Powder (dry herb powder)
• 1 piece Raw Turmeric (peeled and chopped)
• 3 tablespoons Fennel Seeds (whole)
• 2 tablespoons Ghee (homemade or store‑bought, melted)
• 400 grams Palm Jaggery (grated or chopped)
• 1 bunch Black Basil Leaves (washed, dried)
• 250 grams Dates (seedless) (pitted, soft)
• 20 threads Saffron Threads (optional, high quality)
• 3 tablespoons Rose Petals (dried) (optional, can use fresh petals)
• 4 tablespoons Honey (add after heat is off)

Instructions

1. Steam the Amla

   Wash the amla thoroughly, place whole pieces on a plate inside a steamer (or a pot with a plate and lid) and steam for 10‑15 minutes until the fruit softens and the skins start to split.

   Time: PT15M

2. Gather and Measure Dry Ingredients

   While the amla steams, measure all herbs, spices, fennel seeds, rose petals, saffron, and basil leaves.

   Time: PT5M

3. Dry Roast Herbs and Spices

   Heat a pan over low‑medium flame, add all dry herbs and spices (ashwagandha, harida, satava, clove pepper, lotus seeds, cinnamon, bay leaves, cardamoms, cloves, star anise, chakri flower, nutmeg, mace, dried ginger, giloy, fennel seeds). Roast for 3‑4 minutes, stirring constantly, until fragrant.

   Time: PT4M

4. Add Rose Petals and Saffron

   Add the rose petals and saffron threads to the pan, roast for only 10‑12 seconds, then turn off the heat and let residual heat finish roasting.

   Time: PT0.5M

5. Dry Roast Basil Leaves

   In the same pan, briefly dry‑roast the washed basil leaves until all moisture evaporates (about 2 minutes).

   Time: PT2M

6. Grind Roasted Ingredients into Powder

   Allow all roasted ingredients to cool completely, then transfer to a grinder or mortar and grind to a fine powder.

   Time: PT5M

7. Remove Seeds from Steamed Amla

   When the amla is cool enough to handle, press each piece to pop out the seeds and discard them. Transfer the pulp to a bowl.

   Time: PT5M

8. Make Amla‑Turmeric Paste

   Add the chopped raw turmeric to the amla pulp and grind into a smooth paste. Add up to 1/2 cup water only if the mixture sticks.

   Time: PT5M

9. Prepare Date Paste

   Blend the pitted dates with 1/4 cup water until a smooth paste forms.

   Time: PT5M

10. Melt Palm Jaggery

    In the saucepan, combine palm jaggery with 1/2 cup water and heat over medium until fully melted.

    Time: PT5M

11. Cook Amla‑Turmeric Paste with Jaggery

    Stir the amla‑turmeric paste into the melted jaggery. Cook for 5‑6 minutes, stirring, until most of the moisture evaporates.

    Time: PT6M

12. Add Date Paste

    Mix the date paste into the pot and continue cooking for another 5‑6 minutes on low‑medium heat.

    Time: PT6M

13. Incorporate Ghee

    Add the melted ghee, stir well, and cook for 5‑7 minutes, stirring occasionally to avoid the mixture sticking to the bottom.

    Time: PT7M

14. Add Powdered Spice Mix

    Sprinkle the fine powdered spice mixture into the pot, stir thoroughly, and cook for an additional 2‑3 minutes.

    Time: PT3M

15. Finish with Honey

    Turn off the heat and immediately stir in the honey until fully incorporated.

    Time: PT1M

16. Cool the Chavanprash

    Allow the jam to cool completely at room temperature (about 30 minutes).

    Time: PT30M

17. Jar and Store

    Transfer the cooled Chavanprash into a clean, dry 1 kg glass jar, seal tightly, and label.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

55 g

Fat

5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Amla (Indian Gooseberry): Gooseberry (if available)
• Instead of Cinnamon Sticks: Ground cinnamon (use half the amount)
• Instead of Small Cardamom Pods: Ground cardamom (use 1/2 tsp)
• Instead of Dried Ginger: Fresh ginger (use 1 tsp grated)
• Instead of Raw Turmeric: Turmeric powder (use 1 tsp)
• Instead of Ghee: Unsalted butter (use same amount)
• Instead of Palm Jaggery: Regular jaggery (will darken color)
• Instead of Black Basil Leaves: Green basil leaves
• Instead of Dates (seedless): Raisins (use 200g)
• Instead of Rose Petals (dried): Fresh rose petals
• Instead of Honey: Maple syrup (use same amount)

Equipment Needed

• Steamer or Large Pot with Plate
• Brass or Iron Saucepan
• Mixing Bowl
• Grinder or Blender
• Wooden Spoon
• Measuring Spoons
• Jar with Lid (1 kg capacity)
• Knife
• Plate (for steaming)
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Steaming the amla without boiling it.
• Dry roasting the herbs and spices just until aromatic, not burnt.
• Cooking the jaggery‑amla mixture long enough to evaporate excess moisture.
• Adding honey only after the heat is turned off.

Chef Tips from the Video

• Use a brass or iron pan for authentic flavor; avoid aluminum.
• If you cannot find black basil, use regular basil – the flavor will be milder.
• Add a pinch of sea salt at the end to enhance the overall taste.

Troubleshooting

Storage

Refrigerator: Store in a sealed jar for up to 3 months.

Freezer: Can be frozen in airtight containers for up to 6 months.

Room temperature: If kept in a cool, dry place, lasts about 1 month; refrigerate for longer shelf life.

Make-Ahead Tips

• Grind the roasted spice powder a day ahead and store in an airtight container.
• The jam can be made in bulk and portioned into smaller jars for gifting.

Frequently Asked Questions