Chyawanprash

Ingredients:

• Amla (Indian Gooseberry) – 500g, steamed & deseeded
• Black Pepper – 2 tbsp
• Cinnamon – 1 stick
• Cardamom – 8 pods
• ⁠Bay Leaf – 3
• ⁠Cloves – 5
• Mace – 2 pieces
• ⁠Fennel Seeds – 2 tbsp
• Dry Ginger Powder – ½ tsp
• ⁠Jaggery – 2 tbsp (adjust to taste)
• ⁠Honey – 2–3 tbsp (add after cooling)
• ⁠Ghee – 2 tbsp

Method:

1. Steam & deseed amla, then blend into a smooth paste.
2. Dry roast all masalas — saunf, elaichi, laung, dalchini, mace, tej patta, kali mirch and grind into a fine powder.
3. In ghee, cook the amla paste + jaggery + spice mix till it thickens.
4. Cool slightly, then add dry ginger powder, honey & a few saffron strands.
5. Store in a glass jar & refrigerate.

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