Ayurvedic Indian Recipe called Indian Chyawanprash Recipe mainly made from Gooseberry (Amla). Indian Chyawanprash Recipe hails in India from long ago. Indian Chyawanprash is a brown-colored, sticky paste with the consistency of jam and a sweet,sour and spicy taste. It can be eaten directly or mixed in warm milk or water. It can be used like any other jam, spread onto crackers or bread. Honestly Indian Chyawanprash is so easy to make I wonder why I didn’t try them earlier?
Actually I have made this herbal remedy for mom in law and hubby. So that I can include some daily tonic and supplement to their body in daily life.Natural Indian health Tonic and supplement for building our immunity and with anti ageing properties is this homemade Amla Chyawanprash 
a boon to us from mankind.
a boon to us from mankind.
It is believed that Chyawan Rishi was the first to pepare this tonic on Dhosi Hills hence the name Chyawanprash. The main ingredient is amla (also known as Indian gooseberry), which is rich in Vitamin C (445 mg/100g),.[6] About 20g of amla contains the Dietary Reference Intake of Vitamin C. Anti-aging benefits claimed due to chyawanprash can be due to the anti-oxidant effect of Vitamin C. For more information click this link .
There is no specific recipe for Chyawanprash but main ingredient is Amla (gooseberry). Benefits of Amla Chyawanprash are as below:
- Great tonic and supplement for body as it supplies great amount of vitamin C
- Got anti ageing properties
- Keeps skin clear, smooth and wrinkle free.
- Helps in curbing weight.
- Keeps stomach and digestion problems at bay.
- Also builds immunity and keep sickness at bay.
- Gives healthy and strong body with daily intake of chaywanprash.
So do include Indian Chyawanprash every morning before breakfast with milk. It can be eaten just like that but 1 tbsp chyawnprash with milk is considered as a good combination in Ayurveda.
I won’t take much of your time and share this secret recipe with all of you!
Total Time: 30 mins
Yields : 300 – 350 gms
Ingredients:
- 14 to 16 amla (gooseberry)
- 1 cup grated jaggery Or 1.5 cup sugar
- 1 cup honey
- a pinch of salt
- 5 to 6 green cardamom
- 8 to 10 black pepper
- 1 inch cinnamon
- 1 tbsp cumin seed
- 2 tbsp fennel seed powder
- 5 to 6 tbsp ghee (clarified butter)
Method:
Grind whole green cardamom, black pepper, cinnamon, cumin seed and fennel seed powder into a processor until fine powder. Wash Amla and pressure cook them unto one whistle only.
Allow the amlas to cool down. Now remove their seeds and mash them with the back of spoon Or your finger.
Grate jaggery and keep aside.
Take a wide bottomed pan add ghee to it. Once ghee is little hot add the mashed amlas into it.
Saute and stir amlas for 5 to 7 mins on low flame. Once the water from amla evaporates.
Add grated jaggery and keep stirring continuously.
It’s time to add honey. Keep stirring the moisture will evaporate and it will thicken. The mixture will start leaving egdes. Now add salt, spiced powder and combine nicely.
Switch off the gas allow the chaywanprash to cool down. Transfer to a metal container for storage and place it in fridge. You can use this for a long time now.
Tip:
- Ensure heat is on low mode while making chyawaprash else it will get burnt.
- Please use only ghee (clarified butter) only.
- I have used jaggery you could use sugar.
Enjoy Indian Chyawanprash!
The printable version below:
Indian Amla Chyawanprash Recipe – Homemade Indian Gooseberry Jam
Ingredients
- 14 to 16 amla (gooseberry)
- 1 cup grated jaggery Or 1.5 cup sugar
- 1 cup honey
- a pinch of salt
- 5 to 6 green cardamom
- 8 to 10 black pepper
- 1 inch cinnamon
- 1 tbsp cumin seed
- 2 tbsp fennel seed powder
- 5 to 6 tbsp ghee (clarified butter)
Instructions
- Grind whole green cardamom, black pepper, cinnamon, cumin seed and fennel seed powder into a processor until fine powder. Wash Amla and pressure cook them unto one whistle only.
- Allow the amlas to cool down. Now remove their seeds and mash them with the back of spoon Or your finger.
- Grate jaggery and keep aside.
- Take a wide bottomed pan add ghee to it. Once ghee is little hot add the mashed amlas into it.
- Saute and stir amlas for 5 to 7 mins on low flame. Once the water from amla evaporates.
- Add grated jaggery and keep stirring continuously.
- It's time to add honey. Keep stirring the moisture will evaporate and it will thicken. The mixture will start leaving egdes. Now add salt, spiced powder and combine nicely.
- Switch off the gas allow the chaywanprash to cool down. Transfer to a metal container for storage and place it in fridge. You can use this for a long time now.
