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Homemade Chyawanprash

Updated: 6 days ago

The ultimate Ayurvedic jam for good health


Chywanprash’s recipe was written in the Charaka Samhita, the bible of Ayurveda and is considered as the ULTIMATE JAM FOR HEALTH & REJUVENATION.


The word comes from “Chyawan” who is a sage and “prash” which means “specially made for consumption”.


Chyawanprash possesses multiple health benefits and has been widely used since ancient times as a health supplement and as a medicine for enhancing immunity and longevity. Chyawanprash has been a part of every Indian’s life and is a mixture of Amla (Indian gooseberries) which is the world’s highest source of Vitamin C along with herbs & spices, and ghee & jaggery.


The main actions of this jam is to flush out the toxins from our body and then stimulate our digestive fire to digest & assimilate all the nutrients properly, thereby nourishing all our body tissues deeply until creating OJAS, our immunity.



🌿Eating 1-2 tsp of Chyawanprash a day or half tsp for children restores drained reserves of life force (ojas) and preserves strength, stamina, and vitality, while stalling the course of aging.


The legend behind Chyawanprash is also amazing! The sage Chyawan is old & weak and becomes a young strong man after eating Chywanprash so he can enjoy his marriage with the princess Sukanya.



This recipe is simple and easy to make with ingredients you find in an Indian grocery shop. I will not lie that this jam is as good as Nutella (at least for me) and I could finish up the jar very easily. It is MUCH more tastier than the readymade ones (obviously!) because it’s homemade and contains yummy homemade ghee and desi organic jaggery. It’s really important to use quality ingredients here. In an generation of corona virus and chronic diseases, Chyawanprash is a simple daily habit we can all adopt.



Hope you enjoy the recipe and let me know if you decide to make it (contact@theayurvedicmum.com).


Ingredients

  • ½ kg Indian Gooseberries /Amla

  • ⅓ cup homemade ghee

  • 400 grams unrefined organic jaggery

  • Few Saffron strands


Spice mix to be Powdered

  • 1 bay leaf

  • 1 inch Cinnamon stick

  • 10 grams Dry Ginger

  • 10 grams Long Pepper

  • 5 grams Nutmeg

  • 5- 7 pieces green Cardamom

  • 5 grams Clove

  • 5 grams Black Pepper


For kids: Half all the above spices as it will be too spicy for them.


Method


  1. Wash the Indian Gooseberries. Add 2 cups of water in a pressure cooker. Add the gooseberries to it and pressure cook for 2 whistles.





  1. Mean while break the jaggery to very small chunks and keep aside.

  2. Take all the ingredients under the list "to be powdered" and grind it to very fine powder. Sieve the powdered spices / herbs and keep aside.


  1. Once the pressure subsides on its own, remove the boiled gooseberries. Allow them to cool a bit , then de-seed them. Add them with very little water used for cooking gooseberries in a grinder jar and get a smooth lump free puree.

  2. Heat a broad bottom wok (if possible use iron cast wok) and add ghee to it.



  1. Once the ghee melts add the gooseberry puree to it . Blend very well and cook on low to medium flame until the liquid evaporates and the mixture becomes a bit thick.




  1. Now add the jaggery and mix well. keep stirring and cooking the mix until all the jaggery melts and the mix begins to thicken again.

  2. The color of the goosebbery mix will darken after addition of jaggery.



  1. We can see bubbles bursting out from the mix as it cooks. Be careful as the mix is very hot. Keep the flame to low and keep stirring continuously for another 5-7 minutes.

  2. Once the mix is thick enough and starts leaving the pan , add the spice/ herb mix to it and blend with a spatula.

  3. The mixture will become thick and the colour will further darken. keep cooking the mix for few more minutes.

  4. Lastly add saffron strands and give a quick stir. Cook for another 1-2 minutes and put off the flame.

  5. Allow the Chyawanprash to cool down completely before transferring it to a sterilised glass jar.





How to consume

Adults - 1-2 tsp a day, ideally in the morning.

3 years+ - 1 tsp day

Babies after 1: 1/2 tsp a day

Ideal for winter to fight cold & flu. Avoid giving chyawanprash to babies in summers. Keep chyawanprash in a dry cool place and always use a clean dry spoon to scoop it out. Homemade Chyawanprash stays good for 4-6 months at room temperature in cool dry place.


 

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