Amla Chyawanprash to Boost immunity

Ingredients

• 500 g Amla (Indian Gooseberry) (washed, boiled until soft, skin removed, then pureed)
• 200 g Dates (Medjool or Khajoor) (soaked in warm water for 10 minutes, pits removed, then blended into a smooth paste)
• 30 g Fresh Basil Leaves (Tulsi) (roughly chopped before blending with dates and ginger)
• 30 g Fresh Ginger (peeled and grated before blending with dates and basil)
• 100 g Desi Ghee (melted before adding all pastes and jaggery)
• 250 g Jaggery (Gud) (grated or chopped; adds sweetness and depth)
• 5 g Cloves (ground)
• 5 g Green Cardamom Pods (seeds removed and ground)
• 5 g Cinnamon Stick (ground to powder)

Instructions

1. Boil the Amla

   Place the washed amla in a large saucepan, cover with water and bring to a boil. Cook for about 10‑12 minutes until the fruit softens.

   Time: PT12M

   Temperature: Medium heat

2. Peel and Puree Amla

   Drain the boiled amla, let it cool slightly, then remove the skins. Transfer the peeled amla to a blender and puree until smooth.

   Time: PT10M

3. Soak and Prepare Dates

   Place the dates in a bowl, cover with warm water and let soak for 10 minutes. Remove pits, then add the softened dates to the blender.

   Time: PT10M

   Temperature: Warm water

4. Make Date‑Basil‑Ginger Paste

   Add the chopped basil leaves and grated ginger to the blender with the soaked dates. Blend until a uniform paste forms.

   Time: PT5M

5. Melt Ghee and Combine Pastes

   In the same saucepan, melt the ghee over low heat. Stir in the amla puree, the date‑basil‑ginger paste, and the grated jaggery. Mix continuously until the jaggery dissolves.

   Time: PT10M

   Temperature: Low heat

6. Add Spices and Cook to Desired Consistency

   Add ground cloves, cardamom, and cinnamon. Continue cooking, stirring frequently, for about 15 minutes until the mixture thickens to a jam‑like consistency and pulls away from the sides of the pan.

   Time: PT15M

   Temperature: Medium‑low heat

7. Cool and Jar the Chyawanprash

   Remove the pan from heat and let the mixture cool for 5‑10 minutes. Transfer the hot jam into sterilized glass jars, seal tightly, and let it reach room temperature before refrigerating.

   Time: PT10M

Nutrition Facts

Calories

70

Protein

0.5 g

Carbohydrates

15 g

Fat

2 g

Fiber

2 g