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