Homemade Chyawanprash

Some recipes are more than just recipes; they are a piece of our heritage, passed down through generations. Our Chyawanprash is inspired by our Dadi’s traditional recipe, lovingly recreated to preserve the wisdom and traditions of our family kitchen.

Made with amla and a thoughtfully selected blend of traditional Ayurvedic herbs, roots, and spices, this time-honoured preparation brings together the richness of traditional ingredients with the warmth of age-old culinary practices.

Prepared through an elaborate, slow-cooking process that unfolds over two to three days, every stage is approached with patience and care. From gently cooking the amla in an infusion of herbs to blending it with ghee, sesame oil, aromatic spices, and other ingredients, the process honours the traditional way of making Chyawanprash.

We believe traditions are meant to be shared. That is why we are sharing not just our Chyawanprash, but our Dadi’s recipe, too, so you can recreate it in your own kitchen and pass it on to future generations.

A Slow-Made Recipe, Rooted in Tradition

1. The Herbal Infusion

A carefully selected blend of traditional herbs, roots, leaves, and spices is combined with water in a large iron kadhai to create the foundation of the Chyawanprash.

2. Slowly Cooked Amla

Fresh amla is wrapped in a cloth potli and gently simmered in the herbal infusion over low heat for three hours. The mixture is then left to rest overnight.

3. Preparing the Amla Base

The cooked amla is removed from the potli, deseeded, and blended with reserved cooking liquid to create a smooth puree.

4. Slow Cooking with Ghee and Sesame Oil

The amla puree is cooked with ghee and sesame oil over low heat for one hour. Sugar is then added, and the mixture is cooked for another four hours, with occasional stirring, until it thickens.

5. Adding the Finishing Ingredients

The mixture is allowed to cool slightly before saffron is added. After another overnight rest, banslochan, nagakesar, tejpatta powder, dalchini powder, pipali powder, elaichi powder, and honey are mixed in thoroughly.

6. Bottling with Care

The finished Chyawanprash is transferred into clean, sanitised, completely dry containers and may be garnished with edible silver or gold vark and additional saffron.

For the Herbal Decoction and Amla Base

50 g Bidrikand

50 g Safed Chandan

50 g Vasaka

50 g Akarkara Shatavari

50 g Brahmi

50 g Bilva

50 g Choti Harr (Haritaki)

50 g Kamal Kesar

50 g Jatamansi

50 g Gokhru

50 g Bel

50 g Kachoor

50 g Nagarmotha

50 g Laung

50 g Pushkarmoola Kakadsinghi

50 g Dashamoola

50 g Jiwanti

50 g Punarnava

50 g Anjeer

50 g Ashwagandha

50 g Giloya

50 g Tulsi leaves

50 g Meetha Neem

50 g Saunth

50 g Munakka

50 g Mulethi

10 litres water

5 kg amla

For Cooking and the Final Blend

250 ml sesame oil

250 ml ghee

3 kg sugar

6 g saffron

150 g banslochan

20 g nagakesar

20 g tejpatta powder

50 g dalchini powder

100 g pipali powder

20 g elaichi powder

250 g honey

For Garnishing (Optional)

Edible silver or gold vark

A few additional strands of saffron

Method

Step 1: Prepare the Herbal Decoction

Add all the herbs to a large iron kadhai. Pour in half the water and mix well. Add the remaining water and stir to combine.

Step 2: Cook the Amla

Tie the amla in a clean cloth potli and immerse it in the kadhai. Cover with a lid and cook over low heat for three hours.

Once cooked, turn off the heat and allow the mixture to rest overnight.

Step 3: Prepare the Amla Puree

The next day, remove the amla potli from the kadhai. Reserve one litre of the liquid from inside the potli. Deseed the amla and blend it with the reserved liquid until you obtain a smooth puree.

Step 4: Cook with Ghee and Sesame Oil

Add the sesame oil and ghee to the iron kadhai and heat gently. Add the amla puree and cook over low heat for one hour, stirring occasionally.

Step 5: Add Sugar and Continue Cooking

Add the sugar and mix thoroughly. Continue cooking over low heat for another four hours, stirring occasionally to prevent the mixture from sticking or burning.

Step 6: Add Saffron

Once the mixture has thickened, remove it from the heat and allow it to cool slightly. Add the saffron and mix well. Leave the preparation to rest overnight.

Step 7: Complete the Final Blend

The following day, add the banslochan, nagakesar, tejpatta powder, dalchini powder, pipali powder, elaichi powder, and honey. Mix everything thoroughly until evenly combined.

Step 8: Store and Serve

Transfer the finished Chyawanprash into clean, sanitised, completely dry containers. Garnish with edible silver or gold vark and additional saffron, if desired.

Always use a clean, dry spoon when serving.

Take the recommended serving as directed on the product label, preferably in the morning.

Enjoy it on its own or mix it with lukewarm milk or water.

Always use a clean, dry spoon.

Precautions

Not recommended during pregnancy.

If you have any existing medical condition, take regular medication, or are breastfeeding, consult your doctor before consumption.

Contains sugar and honey; people with diabetes or blood sugar concerns should seek medical advice before use.

For best quality, store in a cool, dry place or refrigerate. Keep the container tightly closed and always use a clean, dry spoon.

Shelf life: Up to 1 year, subject to validation for the recipe and storage conditions.For best quality, store in a cool, dry place or refrigerate. Keep the container tightly closed and always use a clean, dry spoon.

Shelf life: Up to 1 year, subject to validation for the recipe and storage conditions.