दादी माँ की पारंपरिक Chyawanprash Recipe

Ingredients

• 1 kg Amla (Indian Gooseberry) (fresh, washed and sliced after steaming)
• 3 pieces Bay Leaf (whole, for roasting)
• 5 pods Green Cardamom (whole, lightly crushed)
• 2 pods Black Cardamom (whole)
• 1 tsp Black Peppercorns (whole)
• 5 pieces Cloves (whole)
• 2 pieces Cinnamon Stick (small sticks, broken into pieces)
• 2 tsp Dry Ginger Powder (Sonth) (powder, roasted briefly)
• 2 tbsp Almond Powder (finely ground, roasted lightly)
• 1 tsp Poppy Seeds (Khus Khus) (added at the end of roasting, very delicate)
• 1 tsp Dried Rose Petals (for fragrance, added after flame is off)
• 5 strands Saffron Strands (soaked in a tablespoon warm water before use)
• 6 leaves Fresh Basil Leaves (Tulsi) (washed, added to the grinder)
• 100 ml Pure Ghee (clarified butter, for cooking the pulp)
• 800 g Organic Jaggery (grated or powdered, natural sweetener)
• 50 g Honey (adds mild flavor, added after flame is off)
• to taste g Stevia (optional) (for extra sweetness if desired, use sparingly)

Instructions

1. Wash the Amla

   Rinse the fresh amla under running water, rub gently to remove any dirt, then soak for a few minutes and rinse again.

   Time: PT5M

2. Steam the Amla

   Arrange the whole amla in the idli steamer basket, add water to the bottom, cover with the perforated lid and steam on medium‑high flame for 10‑12 minutes until the fruit softens.

   Time: PT12M

   Temperature: Medium‑high flame

3. Cool the Steamed Amla

   Remove the steamer from heat, let the amla cool for about 5 minutes until they can be handled safely.

   Time: PT5M

4. Peel and De‑seed

   Gently split each amla along its natural longitudinal lines, peel off the skin, and discard the hard seed in the centre. Collect all the flesh pieces in a bowl.

   Time: PT10M

5. Roast the Dry Spices

   Heat a non‑stick pan on low flame, add bay leaf, green cardamom, black cardamom, black peppercorns, cloves, and cinnamon pieces. Roast for about 2 minutes until fragrant, stirring continuously.

   Time: PT2M

   Temperature: Low flame

6. Add Delicate Aromatics

   Turn off the flame and immediately add poppy seeds, dried rose petals, and the soaked saffron strands (with its water). Stir quickly so they don’t scorch.

   Time: PT1M

7. Incorporate Dry Ginger and Almond Powder

   Add the dry ginger powder and almond powder to the pan, mix for another minute to combine the flavors.

   Time: PT1M

8. Cool the Spice Mix

   Transfer the roasted spice mixture to a bowl and let it cool completely (about 5 minutes).

   Time: PT5M

9. Grind the Spices

   Using a grinder or wet grinder, grind the cooled spice mixture into a fine powder.

   Time: PT2M

10. Grind Amla with Spices

    Add the peeled amla pieces, fresh basil leaves, and the ground spice powder to the grinder. Pulse until a smooth, thick pulp forms. If needed, add a tablespoon of water to aid blending.

    Time: PT5M

11. Heat Ghee

    Place the kadhai on medium flame, add 100 ml pure ghee and let it melt, spreading it evenly across the surface.

    Time: PT2M

    Temperature: Medium flame

12. Cook Amla‑Spice Pulp

    Add the amla‑spice pulp to the hot ghee, stir continuously for about 5 minutes until the mixture integrates and releases a pleasant aroma.

    Time: PT5M

    Temperature: Medium flame

13. Add Jaggery and Honey

    Sprinkle the grated jaggery and honey over the cooking pulp. Stir gently; the jaggery will melt and combine with the mixture. Keep the flame low to medium to prevent scorching.

    Time: PT10M

    Temperature: Low‑medium flame

14. Thicken to Syrup Consistency

    Continue cooking, stirring, until the chavanprash reaches a thick, glossy consistency similar to a thin syrup (about 5 minutes). It should coat the back of a spoon.

    Time: PT5M

    Temperature: Low flame

15. Cool and Bottle

    Remove the pan from heat, let the chavanprash cool to room temperature, then transfer it into a sterilized glass bottle or jar. Seal tightly.

    Time: PT5M

Nutrition Facts

Calories

25

Protein

0.1 g

Carbohydrates

6 g

Fat

0.5 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Amla (Indian Gooseberry): Dried amla powder (use less)
• Instead of Green Cardamom: Cardamom powder (1 tsp)
• Instead of Black Peppercorns: White pepper
• Instead of Cinnamon Stick: Cinnamon powder (1 tsp)
• Instead of Dry Ginger Powder (Sonth): Fresh ginger, grated (1 tsp)
• Instead of Almond Powder: Cashew powder
• Instead of Poppy Seeds (Khus Khus): Sesame seeds
• Instead of Dried Rose Petals: Rose water (1 tsp)
• Instead of Saffron Strands: Turmeric (for color only)
• Instead of Fresh Basil Leaves (Tulsi): Mint leaves
• Instead of Pure Ghee: Unsalted butter (reduces shelf life)
• Instead of Organic Jaggery: Brown sugar, Coconut sugar, Monk fruit sweetener
• Instead of Honey: Maple syrup
• Instead of Stevia (optional): Monk fruit sweetener

Equipment Needed

• Idli Steamer
• Non‑stick Kadhai or Iron Pan
• Wet Grinder or High‑speed Blender
• Mixing Bowl
• Wooden Spoon / Spatula
• Measuring Cups and Spoons
• Glass Bottle (or sterilized jar) for storage

Critical Steps — Do Not Skip

• Peeling and de‑seeding the amla after steaming
• Roasting the dry spices without burning
• Grinding the roasted spices into a fine powder
• Cooking the amla‑spice pulp with jaggery until it reaches syrup consistency

Chef Tips from the Video

• Use a heavy‑bottomed pan to prevent the pulp from sticking.
• Roast spices on low flame; a faint golden hue indicates they are ready.
• Add saffron at the very end to preserve its delicate aroma.
• Stir continuously when adding jaggery to avoid lumps.

Troubleshooting

Storage

Refrigerator: Store in a clean glass bottle, refrigerated, for up to 2 months.

Freezer: Portion into ice‑cube trays, freeze, and transfer to a freezer bag for up to 3 months.

Room temperature: If kept in a sealed glass bottle away from direct sunlight, it stays good for 2‑3 months.

Make-Ahead Tips

• Roast and grind the spice blend a day ahead; store in an airtight jar.
• Steam and peel the amla, keep the pulp refrigerated for up to 3 days before final cooking.
• The finished chavanprash can be made in bulk and stored for several months.

Frequently Asked Questions