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Chyawanprash – How to make it with no sugar, no preservatives and no additives

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Chyawanprash recipe with step-by-step by pictures and video on how to make chyawanprash at home with no sugar, no artificial preservatives and no additives.

Chyawanprash is one of the ayurvedic food which does not require any introduction at all. It is very popular all over India and abroad.

We usually buy chyawanprash at shop by trusting the brand for its purity and goodness. However, lately there are many concerns on top brands for not following food safety guidelines.

So, I thought of making my own chyawanprash at home. Interestingly, I learnt that it is not that difficult and it is an upgrade of our Nellikai Legiyam with many more herbs.

It highly depends on the availability of herbs. If you have all the needed herbs at your place, you can conveniently make chyawanprash at home.

Points to be noted for making chyawanprash

First, to make chyawanprash, prefer to use iron kadai as it enriches the chyawanprash with its iron content. Then while boiling the amla, it is must to slow cook the amla, do not pressure cook as it is not advised as natural cooking method.

Further, I preferred to use palm jaggery to enrich the chyawanprash with iron, as palm jaggery is naturally rich in iron. I would recommend you too to use it if available.

In case if palm jaggery is not available, you can use jaggery or normal sugar too. If you use sugar, you should use 300g sugar for 500g gooseberries as sugar is more sweeter than palm jaggery.

In the place where I live now, I could not get all the herbs needed for chyawanprash recipe. Few were not available and so I have not added them. If all needed herbs are available, then you should use all of them. If few are not available, do not worry, you can still make chyawanprash with available herbs at home.

Sesame oil acts as natural preservative here. So you should not skip it or replace it with other oil. At the same time, if you add more, you will feel it too strong. So, 1:5 should be the ratio for sesame oil and amla.

Finally, as per your taste you can add little more honey if you like. Always store the chyawanprash in airtight container and use dry spoon to take it.

Chyawanprash Recipe Video

I have demonstrated the chyawanprash recipe in the below video, you can watch it too.

You might be interested to know some of my other herbal food recipes such as

Here I present the method of home made chyawanprash preparation.

Chyawanprash recipe

Chyawanprash is well known immune booster along with many benefits. – Home made Chyawanprash recipe with no sugar, no preservatives and no additives.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Herbal food

Cuisine Indian

Ingredients

Main ingredients

500 g Gooseberry / amla / nellikkai
400 g Palm Jaggery
100 ml Sesame oil / Nallennai / Til oil
100 ml ghee / Nei
100 ml Honey / Then You can add more if you prefer

Herbal ingredients

1 tsp Cumin / Seeragam
1 tsp Fennel seed / Perunjeeragam
1 ½ tsp Pepper seeds / Milagu
1 tbsp Dry grapes
5 g Narukkumulam
5 g Long pepper / Thippili / Pipili
1 inch Cinnamon stick
2 Bay leaves / Tej patta
¼ tsp Saffron / Kungumapoo / Kesar
1 Nutmeg / Jathikai
1 Kadukkai
8 Cloves / Lavangam
7 Cardamom / Yelakai
4 inch Dry ginger
1 handful Dried tulasi leaves
5 g Amukara / Ashwagandha
5 g Dried neem leaves
5 g Dried Adathoda leaves
5 g Bamboo manna / Moongil raisin
5 g Nagkesar / Nagapoo

Instructions

Boil and grind Amla

Clean the gooseberries with water.
Boil the gooseberries with 1 cup of water. Cover with a lid and cook for 10 minutes in low flame.
After it is cooked, let it cool for 5 minutes. Remove the seeds from gooseberries. Grind it to fine paste.

Prepare the herbs

Take all the dry herbs mentioned in ingredients to mixer grinder jar except dry grapes.
Crush the hard to grind herbs such as nutmeg, kadukkai, cinnamon stick, narukkumulam and dry ginger using mortar and pestle.
Then add them to mixer jar and grind to fine powder. Sieve the powder.
Add the sieve remaining to mixer jar and dry grapes and grind. Add 1/2 cup water and grind to fine paste.

Making Chyawanprash

Now heat the iron kadai (prefer to use iron kadai if you have) and add ghee. After ghee melted, add ground gooseberry paste. Mix well until ghee is completely absorbed.
Then add crushed palm jaggery to it. Mix well until frothy goes off.
Now add ground dry grapes paste. Add the ground herbs powder.
Mix together and cook until all the water is absorbed from the herbs paste.
Add sesame oil. Mix and continue cooking until the oil is completely absorbed.
Now, add honey. Mix for 2 minutes and turn off the heat. After it is cooled down, transfer it to airtight jar.

Storing

Store it in air-tight glass container preferably and use dry spoon to take it. It will stay good in room temperature at least for 5 to 6 months.

Video

Notes

1 – Use iron kadai as it reacts with gooseberries vitamin C, chyawanprash will be enriched with iron content when prepared and cooled in it.

2: If you do not get palm jaggery, you can replace it with sugar or jaggery. If you use sugar, take it 300g as it is more sweeter than palm jaggery.

3. No need to add any excess water while grinding amla.

4. Use dry spoon to take out.

5: If you keep it in airtight container and use dry spoon, it will stay good at least for 5 to 6 months in room temperature.

6: Finally, you can add more honey if you would like to add, as per your taste.

Keyword Home made chyawanprash

Step-by-step by pictures of chyawanprash recipe:

Clean the gooseberries with water.
Boil the gooseberries with 1 cup of water. Cover with a lid and cook for 10 minutes in low flame.
After it is cooked, let it cool for 5 minutes.
Remove the seeds from gooseberries.
Grind it to fine paste.
Take all the dry herbs mentioned in ingredients to mixer grinder jar.
Crush the hard to grind herbs such as nutmeg, kadukkai, cinnamon stick, narukkumulam and dry ginger using mortar and pestle.
Then add them to mixer jar and grind to fine powder.
Sieve the powder.
Add the sieve remaining to mixer jar and dry grapes and grind.
Add 1/2 cup water and grind to fine paste. Now all the ingredients are prepared.
Now heat the iron kadai (prefer to use iron kadai if you have) and add ghee.
After ghee melted, add ground gooseberry paste.
Mix well until ghee is completely absorbed.
Then add crushed palm jaggery to it.
Mix well until frothy goes off.
Then add ground dry grapes paste.
Add the ground herbs powder.
Mix together and cook until all the water is absorbed from the herbs paste.
Now, add sesame oil.
Mix and continue cooking until the oil is completely absorbed.
Now, add honey.
Mix for 2 minutes and turn off the heat.
After it is cooled down, transfer it to airtight jar.

Tip 1 – Use iron kadai as it reacts with gooseberries vitamin C, chyawanprash will be enriched with iron content when prepared and cooled in it.
Tip 2: Use dry spoon to take out.
Tip 3: If you keep it in airtight container and use dry spoon, it will stay good at least for 5 to 6 months in room temperature.
Tip 4: Finally, you can add more honey if you would like to add, as per your taste

I hope you find this post helpful for you and do let me know in comments if you need clarifications.

Do come back here for more tasty and healthy posts.

Enjoy the tasty food and healthy life…

Wish you all tasty healthy days in this year 2021.

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