How to make homemade chyawanprash
How to make homemade chyawanprash is a medium Indian recipe that serves 12. 45 calories per serving. Recipe by paradise kitchen on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 35 min
Cost: $57.23 total, $4.77 per serving
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
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
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
Chop Dry Fruits
Pit the dates and chop them finely. Roughly chop walnuts and slice almonds.
Time: PT5M
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
Add Fats
Stir in 100 g ghee and 2 Tbsp sesame oil (if using). Mix until the fats are fully incorporated.
Time: PT2M
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
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
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
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
Dietary info: Vegetarian, Gluten-Free, Contains nuts, Contains dairy
Allergens: Tree nuts (walnuts, almonds), Sesame (if oil used), Dairy (ghee)
Ingredient Substitutions
- Instead of Amla (Indian Gooseberry), fresh: Amla powder (use 30 g powder with extra water)
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Ghee: Unsalted butter (use 120 g)
- Instead of Sesame Oil: Almond oil, Olive oil (use less)
- Instead of Cardamom Pods (small): Ground cardamom (½ tsp)
- Instead of Cloves: Ground cloves (¼ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Dates (Khajoor), pitted and chopped: Raisins
- Instead of Walnuts, chopped: Pecans
- Instead of Almonds, sliced: Cashews
Equipment Needed
- Heavy‑bottomed Iron Kadai or Deep Pan
- Blender or Food Processor
- Fine Mesh Sieve
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Ladle (optional)
- Sterilized Glass Jars with Lids
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Melting jaggery without crystallization
- Straining amla pulp to remove seeds
- Continuous stirring while simmering to avoid burning
- Achieving proper jam thickness before jarring
- Sterilizing jars to ensure long shelf life
Chef Tips from the Video
- An iron kadai imparts a subtle earthy flavor traditional to homemade chyawanprash.
- Strain the amla pulp twice for an ultra‑smooth texture.
- Add a teaspoon of honey after the jam has cooled if you prefer extra sweetness.
Troubleshooting
Jaggery crystallizes and the jam becomes grainy.
Ensure the syrup is fully dissolved before adding amla pulp; add a splash of extra water and stir over low heat until smooth.
The mixture is too runny after cooking.
Continue simmering on medium flame, stirring constantly, until it thickens. You can also add a tablespoon of additional jaggery.
Burnt flavor at the bottom of the pan.
Use a heavy‑bottomed iron kadai and stir continuously. If burning occurs, transfer the unburnt portion to a clean pan and discard the burnt bits.
Storage
Refrigerator: Store sealed jars in the refrigerator for up to 3 months.
Freezer: Not recommended; texture may change.
Room temperature: If unopened and stored in a cool, dry place, lasts up to 2 weeks.
Make-Ahead Tips
- Prepare the amla pulp a day ahead and keep refrigerated.
- Sterilize jars in boiling water for 10 minutes for longer shelf life.
- Chyawanprash can be stored at room temperature for a short period, but refrigeration extends freshness.
Frequently Asked Questions
What is the cultural significance and history of Chyawanprash in Indian Ayurvedic tradition?
Chyawanprash is a classic Ayurvedic tonic mentioned in ancient Sanskrit texts such as the Charaka Samhita. It was originally formulated by the sage Chyawan to restore his youth and vigor, and today it is widely consumed in India as a daily health supplement, especially during winter.
What are the traditional regional variations of Chyawanprash in Indian cuisine?
While the core ingredients—amla, jaggery, ghee, and herbs—remain constant, regional versions differ: in the North, more nuts and spices like cardamom are used; in the South, coconut oil and curry leaves may be added; some Maharashtrian recipes include sesame seeds for extra crunch.
How is Chyawanprash traditionally served in Indian households?
Traditionally, a small spoonful of Chyawanprash is taken on an empty stomach in the morning, often mixed with warm milk or water. It is also offered to guests as a sign of hospitality during festivals and winter gatherings.
During which Indian celebrations is Chyawanprash commonly prepared or offered?
Chyawanprash is especially popular during winter festivals such as Makar Sankranti and Diwali, where its warming properties are valued. It is also given as a health‑boosting gift during Ayurvedic wellness retreats.
What authentic traditional ingredients are essential for Chyawanprash versus acceptable substitutes?
Authentic Chyawanprash relies on fresh amla, unrefined jaggery, ghee, and Ayurvedic herbs like shatavari, giloy, and ashwagandha. Substitutes such as brown sugar for jaggery or powdered amla can be used, but they alter the flavor and therapeutic profile.
What other Indian dishes pair well with homemade Chyawanprash?
Chyawanprash pairs nicely with warm milk, traditional Indian breakfast items like poha or upma, and can be enjoyed after a heavy meal to aid digestion. It also complements festive sweets such as laddoo or halwa.
How has Chyawanprash evolved over time in modern Indian households?
Modern versions often incorporate convenience ingredients like pre‑ground herb powders and packaged nuts, and some commercial brands add preservatives. However, home cooks like those on the YouTube channel paradise kitchen still favor the traditional slow‑cooked method for maximum potency.
What are the most common mistakes to avoid when making homemade Chyawanprash?
Common errors include overheating jaggery, which leads to crystallization; not stirring continuously, causing the mixture to stick and burn; and adding too much water, resulting in a runny jam. Following the step‑by‑step timing and constant stirring prevents these issues.
Why does this Chyawanprash recipe use an iron kadai instead of a non‑stick pan?
An iron kadai distributes heat evenly and adds a subtle earthy flavor that is characteristic of traditional Chyawanprash. Non‑stick pans can overheat quickly, increasing the risk of burning the sugar syrup.
Can I make Chyawanprash ahead of time and how should I store it?
Yes, Chyawanprash can be prepared in advance. After jarring, let it cool to room temperature, then refrigerate. Properly sealed, it stays fresh for up to three months in the fridge.
What does the YouTube channel paradise kitchen specialize in?
The YouTube channel paradise kitchen specializes in Indian home‑cooking tutorials, focusing on traditional recipes, Ayurvedic preparations, and easy‑to‑follow step‑by‑step videos for everyday cooks.
How does the YouTube channel paradise kitchen's approach to Ayurvedic cooking differ from other Indian cooking channels?
Paradise kitchen emphasizes authentic Ayurvedic ingredients, detailed explanations of health benefits, and uses traditional cookware like iron kadais. Unlike many channels that simplify recipes, they retain the full herb blend and cooking techniques for maximum potency.
Last updated: August 31, 2026
