By Akshara
December 8, 2025
Chyawanprash is a time-honoured Ayurvedic preparation made with amla, ghee, jaggery and warming spices that support immunity. Slow cooking allows the amla pulp to absorb the flavours of ginger, cinnamon and cardamom, creating a thick and aromatic mixture that suits winter and pollution-heavy months. A small daily spoonful helps maintain seasonal wellness.
250 g fresh amla ½ cup jaggery 2 tbsp ghee 1 tbsp sesame oil Herbal-Spice Mix: ½ tsp dried ginger powder ½ tsp cinnamon powder ¼ tsp pippali powder ½ tsp cardamom powder ½ tsp tulsi powder or dried tulsi leaves ½ tsp giloy powder ¼ tsp clove powder A few crushed black peppercorns To Finish: 2–3 tbsp raw honey
Steam or pressure-cook the amla until soft, remove the seeds and blend the pulp into a smooth paste.
Heat ghee and sesame oil on low heat, then add the amla pulp. Cook slowly until the mixture thickens and deepens in colour.
Stir in jaggery and continue cooking until the paste leaves the sides of the pan. Add all the herbs and spices and cook gently for a few minutes.
Switch off the heat and allow the mixture to cool fully. Stir in raw honey only after cooling, then transfer the chyawanprash to a clean glass jar.