How to make Chyawanprash at home

Ingredients

• 2 kg Amla (Indian Gooseberry) (fresh, firm, unblemished; washed and de‑stemed)
• 60 L Water (for soaking and boiling the amla)
• 500 g Chyawanprash Base Mixture (commercial herbal concentrate; equal weight to amla used in the video)
• 10 g Sandalwood Powder (adds fragrance; use culinary‑grade)
• 10 g Pushkarmool Powder (traditional herb powder used in chyawanprash)
• 200 g Ghee (Clarified Butter) (preferably organic; used for roasting the amla paste)
• 500 g Sugar (granulated; added after roasting)
• 50 g Fresh Ginger (peeled and finely chopped)

Instructions

1. Select and Clean Fresh Amla

   Hand‑pick about 2 kg of fresh, firm amla. Discard any that are soft, bruised, or have mold. Rinse thoroughly under running water.

   Time: PT30M

2. Soak Amla in Water

   Place the cleaned amla in a clean container and add 60 L of water. Let soak for 6 hours (or overnight) to remove any surface dust and to start softening the fruit.

   Time: PT6H

3. Boil Amla Until Soft

   Transfer the soaked amla and the soaking water to a large stockpot. Bring to a rolling boil, then reduce to a gentle simmer. Cook for about 2 hours, stirring occasionally, until the amla becomes very soft and begins to split.

   Time: PT2H

   Temperature: 100°C

4. Add Chyawanprash Base Mixture

   Stir in 500 g of the commercial chyawanprash base mixture (equal weight to the amla). Mix well and let the mixture sit for another 6 hours, allowing the herbs to infuse.

   Time: PT6H

5. Reduce the Liquid

   After the 6‑hour infusion, bring the pot back to a gentle boil. Continue cooking until the liquid volume reduces from 60 L to roughly 15 L, or until the mixture thickens to a syrupy consistency (about 3 hours).

   Time: PT3H

   Temperature: 95°C

6. Incorporate Aromatic Powders

   Add 10 g sandalwood powder and 10 g pushkarmool powder. Stir thoroughly and continue to simmer for an additional 30 minutes.

   Time: PT30M

   Temperature: 90°C

7. Grind Amla into Fine Paste

   Allow the mixture to cool slightly (to safe handling temperature). Transfer the softened amla and remaining liquid to a food‑grade grinder or wet mill. Process until a smooth, fine paste forms.

   Time: PT15M

8. Roast Paste in Ghee with Ginger

   Heat 200 g ghee in a wide‑bottomed kadhai over medium heat. Add the finely grated ginger and sauté for 2 minutes. Add the amla paste, stirring continuously, and roast for 20 minutes until the mixture darkens to a deep amber‑brown color.

   Time: PT20M

   Temperature: 150°C

9. Sweeten the Jam

   Stir in 500 g granulated sugar. Continue cooking, stirring constantly, until the sugar fully dissolves and the mixture reaches a thick, jam‑like consistency (about 30 minutes).

   Time: PT30M

   Temperature: 140°C

10. Cool and Store

    Remove the pot from heat and let the chyawanprash cool to room temperature. Transfer the hot jam into sterilized 500 ml glass jars, seal tightly, and store in the refrigerator.

    Time: PT30M

Nutrition Facts

Calories

50

Protein

0.5 g

Carbohydrates

12 g

Fat

2 g

Fiber

1 g