How to make homemade chyawanprash

Ingredients

• 500 g Amla (Indian Gooseberry), fresh (washed, stems removed, cut into quarters)
• 1 kg Jaggery (unrefined, grated or chopped)
• 100 g Ghee (clarified butter, unsalted)
• 2 Tbsp Sesame Oil (optional, adds depth)
• 500 ml Water (for dissolving jaggery)
• 10 g Shatavari Powder (Ayurvedic herb for female health)
• 10 g Giloy (Tinospora cordifolia) Powder (immune‑boosting herb)
• 10 g Ashwagandha Powder (adaptogenic herb)
• 8 Cardamom Pods (small) (lightly crushed)
• 6 Cloves (whole)
• 2 Bay Leaf (whole)
• 1 Cinnamon Stick (small piece, broken)
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala Powder (optional, for extra warmth)
• 100 g Dates (Khajoor), pitted and chopped (adds natural sweetness and texture)
• 50 g Walnuts, chopped (optional, for crunch)
• 50 g Almonds, sliced (optional, for crunch)

Instructions

1. Prepare Amla Pulp

   Wash the amla thoroughly, remove stems, cut into quarters, blend with 200 ml water until smooth, then strain through a fine mesh sieve to obtain a pulp without seeds.

   Time: PT15M

2. Measure Spices and Herbs

   Weigh shatavari, giloy, and ashwagandha powders (10 g each). Gather whole spices – cardamom, cloves, bay leaf, cinnamon – and set aside. Measure turmeric and garam masala.

   Time: PT5M

3. Chop Dry Fruits

   Pit the dates and chop them finely. Roughly chop walnuts and slice almonds.

   Time: PT5M

4. Melt Jaggery

   In the heavy‑bottomed iron kadai, combine 500 ml water and 1 kg jaggery. Heat on medium flame, stirring constantly until the jaggery fully dissolves and the syrup is clear.

   Time: PT10M

5. Add Fats

   Stir in 100 g ghee and 2 Tbsp sesame oil (if using). Mix until the fats are fully incorporated.

   Time: PT2M

6. Cook Amla Pulp

   Add the strained amla pulp to the pot, increase heat to bring to a gentle boil, then reduce to medium. Stir continuously for about 20 minutes until the mixture thickens slightly.

   Time: PT20M

7. Incorporate Herbs and Spices

   Add shatavari, giloy, ashwagandha powders, turmeric, garam masala, and the whole spices (cardamom, cloves, bay leaf, cinnamon). Stir well and simmer for another 5 minutes.

   Time: PT5M

8. Add Dry Fruits and Finish Cooking

   Stir in chopped dates, walnuts, and almonds. Continue to simmer on medium flame for 10 minutes, or until the jam reaches a thick, spreadable consistency.

   Time: PT10M

9. Cool and Jar

   Turn off the heat. Let the mixture sit for 5 minutes, then transfer to sterilized glass jars while still warm. Seal tightly and allow to cool to room temperature before storing.

   Time: PT15M

Nutrition Facts

Calories

45

Protein

0.5 g

Carbohydrates

10 g

Fat

1 g

Fiber

0.5 g