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Homemade Chyawanprash

Updated: Jan 12, 2022

The ultimate Ayurvedic jam for good health


  • 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

  • 5 grams Long pepper


  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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