Sugar free No Jaggery Chyawanprash ! Made with the goodness of Chilean prunes. Immunity boosting

Ingredients

• 200 g Amla (Indian Gooseberry) (Wash, quarter, steam whole; remove seed after steaming)
• 150 g Apple (Peel, core and cut into chunks before steaming)
• 50 g Dried Prunes (Pitted; adds natural sweetness and fiber)
• 10 g Fresh Basil Leaves (Handful, washed)
• 2 Tbsp Spice Mix (cinnamon, cardamom, clove, black pepper, nutmeg) (Dry roasted until fragrant, then ground)
• 1 tsp Stevia Powder (Zero‑calorie natural sweetener; adjust to taste)
• 1 Tbsp Ghee (Clarified butter, adds richness)
• 5-6 Saffron Strands (Soak in 1 tbsp warm water before adding)
• 0.5 tsp Ashwagandha Powder (Optional adaptogenic herb)
• 0.5 tsp Giloy Powder (Optional immune‑boosting herb)
• 0.5 tsp Mulethi (Licorice) Powder (Optional sweetening herb)

Instructions

1. Prepare Fruit

   Wash the amla and apple thoroughly. Quarter the amla and cut the apple into chunks. Set aside.

   Time: PT5M

2. Steam Amla and Apple

   Place the amla quarters and apple chunks in a steamer basket. Cover and steam on high flame for 10‑12 minutes until soft.

   Time: PT12M

3. Remove Amla Seed

   Allow the steamed amla to cool slightly, then scoop out the hard seed from each piece.

   Time: PT2M

4. Dry Roast Spice Mix

   In a dry kadhai, add the cinnamon, cardamom, clove, black pepper, and nutmeg. Roast over medium heat for 7‑8 minutes, stirring constantly, until fragrant.

   Time: PT8M

5. Grind Roasted Spices

   Transfer the roasted spices to a spice grinder or mortar and pestle and grind to a fine powder.

   Time: PT3M

6. Measure Optional Herbs

   If using, measure out ashwagandha, giloy, and mulethi powders and set aside.

   Time: PT2M

7. Blend All Ingredients

   In the blender, combine the steamed amla, steamed apple, pitted prunes, fresh basil leaves, and the ground spice mix. Blend until completely smooth.

   Time: PT2M

8. Transfer to Kadhai

   Pour the blended mixture into a clean kadhai or heavy‑bottomed pan.

   Time: PT2M

9. Add Sweetener and Optional Herbs

   Stir in stevia powder (or your preferred sweetener) along with any optional ashwagandha, giloy, or mulethi powders.

   Time: PT1M

10. Simmer Until Thickened

    Cook on low heat, stirring continuously, for 5‑7 minutes until the mixture thickens slightly and coats the back of a spoon.

    Time: PT7M

11. Finish with Ghee and Saffron

    Add the tablespoon of ghee and the soaked saffron strands (including the soaking water). Stir for another minute until the ghee melts completely.

    Time: PT1M

12. Cool and Store

    Remove the pan from heat, let the jam cool to room temperature, then transfer it to a sterilized glass jar. Seal tightly and refrigerate.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

30 g

Fat

3 g

Fiber

5 g