Chyawanprash recipe, sugar free chyawanprash, homemade chyawanprash, chyawanprash ingredients in hindi, chyawanprash ke fayde, recipes, indian food, indian spices, cooking recipes, food recipes, ayurveda, herbs.
The first step is to prepare a decoction, by adding all the decoction ingredient's coarse powder to 21 litres of water and heat it.
Later tie the raw amla in a clean cloth and put it into the decoction. Boil the decoction until 1/4th part is remaining in the vessel.
Now take out the amla into a khadhi cloth and mash it. Then strain the amla pulp by removing seeds and extra fibres.
Take a pan/vessel add ghee (ghee + tila taila) and roast the amla pulp on medium flame till it turns red. When the amla pulp is roasted, ghee will be observed separately.
Keep the roasted amla pulp aside. Again boil the decoction until it remains half. Add sugar and cook it till the decoction turns to sticky dark syrup.
Now add roasted amla pulp and cook until it became a uniform mixture. Add the powder of Pippali, Vanshlochan, Cinnamon, Cardamom, Nagakeshar, and Tejpatta to this mixture.
Cool the mixture to room temperature and then add honey to it.
Now the healthy recipe Chyavanprash is ready. Store it in an airtight glass jar.
Note :
If the sugar is added to very high boiling water, it leaves chewy and sticks to the teeth.
Amla should be roasted in the brass pot.
When avaleh(linctus) cools to room temperature, ghee remains inside the avaleh(linctus) but the oil oozes out, which gives a strange taste.
If vruddhi and ruddhi are not available then use varahikanda. You can replace jivak and rushabhak with vidarikanda. Use ashwagandha if kakoli and kshirkakoli are not available, use Shatavari if meda and mahameda are not available.
Dosage :
Take 10 to 20 gm in the morning with milk. (Or) A quantity that does not slow down the appetite for the next meal.
