No Sugar/Jaggery Diabetic Friendly Amlaprash

Ingredients

• 500 grams Amla (Indian Gooseberry) (large, slightly yellow; wash and steam until very soft)
• 170 grams Dates (soft, pitted) (soft, no pits; can be used as‑is)
• 75 grams Black Raisins (soak in water for 1‑2 hours before use)
• 15 grams Fresh Basil Leaves (loosely packed, about ½ cup; can use dried basil 1 tbsp)
• 2 tablespoons Fresh Rose Petals (organic, pesticide‑free; can substitute dried petals)
• 2 teaspoons Whole Black Peppercorns (whole)
• 2 tablespoons Fennel Seeds (whole)
• 6 pieces Cloves (whole)
• 9 pieces Green Cardamom Pods (whole)
• 1 piece Cinnamon Stick (2‑3 inch length)
• ¼ piece Nutmeg (freshly grated)
• 2 teaspoons Poppy Seeds (Khuskhus)
• 2 pieces Bay Leaf
• 1 pinch Saffron Strands
• 2 tablespoons Desi Cow Ghee (melted)
• 1 teaspoon Ginger Powder
• 1 teaspoon Licorice (Mulethi) Powder
• 1 teaspoon Brahmi Powder
• 1 teaspoon Ashwagandha Powder
• ¼ cup Honey (optional, for kids) (add after mixture cools, for extra sweetness)

Instructions

1. Steam the Amla

   Wash the amla thoroughly, place in a steamer basket and steam for 15 minutes until the fruit is very soft and easily pierced.

   Time: PT15M

2. Cool and Deseed

   Remove the amla from the steamer, let it cool for about 10 minutes, then split each fruit and discard the hard seeds.

   Time: PT10M

3. Blend Amla with Dates

   Place the softened amla flesh and soft dates into a blender or food processor. Blend until a smooth, thick paste forms. Do not add any water.

   Time: PT5M

4. Soak Black Raisins

   Place the black raisins in a bowl of water and let them soak for 1‑2 hours until plump.

   Time: PT2H

5. Prepare Basil‑Raisin Paste

   Drain the soaked raisins, add them together with fresh basil leaves to the blender, and blend to a fine paste. No extra water is needed.

   Time: PT5M

6. Roast Whole Spices

   In a small pan over low flame, add black peppercorns, fennel seeds, cloves, cardamom pods, cinnamon stick, grated nutmeg, poppy seeds, and bay leaves. Roast for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: low flame

7. Add Saffron and Rose Petals

   Turn off the flame, add a pinch of saffron strands and the fresh (or dried) rose petals to the hot spices. Stir for 1‑2 minutes so the color and fragrance release.

   Time: PT2M

8. Cool Spice Mixture

   Transfer the spice‑rose mixture to a small bowl and let it cool completely (about 5‑10 minutes).

   Time: PT10M

9. Cook Amla‑Date Paste

   Heat a non‑stick pan over medium heat, melt the ghee, then add the amla‑date paste. Cook, stirring frequently, for 5‑7 minutes until the mixture thickens and any excess water evaporates.

   Time: PT7M

   Temperature: medium heat

10. Incorporate Basil‑Raisin Paste

    Add the prepared basil‑raisin paste to the pan, mix well and continue cooking for 3‑4 minutes until fully integrated.

    Time: PT4M

    Temperature: medium heat

11. Add Powdered Herbs and Roasted Spice Powder

    Stir in ginger powder, licorice (mulethi) powder, brahmi powder, ashwagandha powder, and the roasted whole‑spice powder (sift through a fine mesh sieve if desired). Cook for another 2‑3 minutes until the mixture thickens further and starts to pull away from the pan.

    Time: PT3M

    Temperature: medium heat

12. Cool the Mixture

    Remove the pan from heat and let the mixture cool to room temperature (about 10 minutes). It should be firm enough to handle but not hot.

    Time: PT10M

13. Shape into Balls

    Using a regular teaspoon, scoop the cooled mixture and roll between your palms to form smooth, bite‑size balls (approximately 1 tsp each). Place them on a tray.

    Time: PT5M

14. Optional Sweetening for Children

    If a sweeter taste is desired for kids, drizzle or gently fold in ¼ cup honey into the cooled mixture before shaping the balls.

    Time: PT2M

Nutrition Facts

Calories

60

Protein

0.5 g

Carbohydrates

12 g

Fat

3 g

Fiber

2 g