Homemade Chyawanprash (Ayurvedic Herbal Jam)

Ingredients

• 2.5 kg Amla (Indian gooseberry) (Fresh, firm, washed; tie in a clean cloth before boiling)
• 100 g Sesame oil (Cold‑pressed, unrefined)
• 125 g Desi ghee (Clarified butter, preferably homemade or organic)
• 1.5 kg Sugar (White granulated)
• 10 g Green cardamom (powdered) (Seeds ground to fine powder)
• 10 g Nagkesar (Mesua ferrea) powder (Dried bark, powdered)
• 1 g Bay leaf (Dried, crushed)
• 25 g Honey (Pure, raw honey)
• 1 g Saffron strands (High‑quality, threads only)
• 75 g Basil seeds (Banslochan) (Also called Sabja seeds)
• 50 g Small pepper (black pepper) powder (Finely ground)
• 25 g Cinnamon stick (Broken into small pieces)
• 25 g Bidari kand (Ayurvedic herb, used whole)
• 25 g White chandan (sandalwood) powder (Finely powdered)
• 25 g Vashaka (Adhatoda vasica) (Dried leaves)
• 25 g Akarkara (Anacyclus pyrethrum) (Root powder)
• 25 g Shatavari (Asparagus racemosus) (Dried root)
• 25 g Brahmi (Bacopa monnieri) (Leaves, dried)
• 25 g Bel (Aegle marmelos) fruit powder (Dried and powdered)
• 25 g Small harad (Chebulamarinda) powder (Dried bark)
• 25 g Kamal kaishar (Ayurvedic herb, powdered)
• 25 g Jatamansi (Nardostachys jatamansi) (Root powder)
• 25 g Gokhru (Tribulus terrestris) (Tied in a cloth before boiling)
• 25 g Kachur (Mimosa pudica) (Dried leaves)
• 25 g Nagarmotha (Cyperus rotundus) (Root powder)
• 25 g Clove (Whole, later ground)
• 25 g Pushkarmool (Inula racemosa) (Root powder)
• 25 g Kakadsinghi (Ayurvedic herb, powdered)
• 25 g Dashmool (Ayurvedic herb mixture) (Mixed roots, powdered)
• 25 g Jivanti (Leptadenia reticulata) (Dried stems)
• 25 g Punarnava (Boerhavia diffusa) (Leaves, dried)
• 25 g Ashwagandha (Withania somnifera) (Root powder)
• 25 g Giloy (Tinospora cordifolia) (Stem powder)
• 25 g Tulsi (Holy basil) leaves (Dried leaves)
• 25 g Meetha neem (Azadirachta indica) leaves (Dried, sweet neem leaves)
• 25 g Saunth (dry ginger) (Powdered)
• 25 g Munakka (dried grapes/raisins) (Dried, unsweetened)
• 25 g Mulethi (Licorice root) (Dried, powdered)

Instructions

1. Gather and measure all ingredients

   Weigh each herb, oil, ghee, sugar and other items as listed. Keep them in separate bowls for easy access.

   Time: PT15M

2. Prepare the amla

   Wash the amla thoroughly. Tie the whole fruits in a clean muslin cloth. This makes them easy to retrieve after boiling.

   Time: PT15M

3. Boil amla with Ayurvedic herbs

   Add 6 L of water to the iron pot, bring to a gentle boil, then add the tied amla, the tied Gokhru cloth, and all 27 herbs (each 25 g). Maintain a medium flame and boil for 2 hours.

   Time: PT2H

   Temperature: Medium flame (≈90°C)

4. Rest the boiled mixture

   Turn off the heat and let the pot sit, covered, for 12 hours at room temperature. This allows the medicinal compounds to infuse fully.

   Time: PT12H

5. Extract amla pulp

   After the resting period, remove the cloth‑bound amla. One by one, wash each fruit, cut, discard the seed, and rub the flesh over a fine mesh sieve. Collect the pulp in a bowl placed beneath the sieve.

   Time: PT30M

6. Melt oil and ghee

   Place a clean iron pan on medium heat. Add 100 g sesame oil followed by 125 g desi ghee. Stir until the ghee melts completely.

   Time: PT5M

   Temperature: Medium heat (≈150°C)

7. Roast amla pulp

   Add the extracted amla pulp to the oil‑ghee mixture. Stir continuously and roast until the mixture thickens, the aroma becomes fragrant, and the ghee begins to separate from the pulp.

   Time: PT30M

   Temperature: Medium‑high heat (≈180°C)

8. Add sugar and cook to jam consistency

   Stir in 1.5 kg sugar. Continue cooking, stirring constantly, until the mixture reaches a thick, jam‑like consistency and the sugar is fully dissolved.

   Time: PT20M

   Temperature: Medium heat (≈160°C)

9. Cool the jam slightly

   Turn off the heat and let the Chyawanprash cool down until it is warm (about 40‑45°C) but not hot, to avoid destroying delicate aromatics.

   Time: PT15M

10. Grind remaining spices

    In a dry grinder, combine green cardamom, nagkesar, bay leaf, cinnamon stick (broken), Banslochan, small pepper, and all other powdered herbs. Grind to a fine powder and sieve.

    Time: PT15M

11. Finish the Chyawanprash

    Add the powdered spice mix, 25 g honey, and 1 g saffron strands (pre‑soaked in a tablespoon of warm water) to the warm jam. Stir thoroughly until everything is evenly incorporated.

    Time: PT10M

12. Package and store

    Transfer the finished Chyawanprash into sterilized glass bottles, seal tightly, and store in a cool, dry place or refrigerator.

    Time: PT10M

Nutrition Facts

Calories

50

Protein

0.2 g

Carbohydrates

12 g

Fat

0.5 g

Fiber

0.5 g