Take a vessel and prepare a decoction with Dashamoola, Cardamom/Choti elaichi and 2 litres of water.
Now tie raw amla in a clean cloth and place it in the boiling decoction and leave it until 1/4th of the decoction is left in the vessel.
Then take out the amla, mash it and strain the pulp by removing the seeds and extra fibers.
Roast the strained amla pulp in ghee on medium flame till it turns red. (Ghee is seen separately when the amla is roasted).
Now strain the 1/4th remaining decoction and boil until it remains half. Then add jaggery/gud and cook it like syrup.
After the syrup thickens, add amla pulp and cook till it becomes a uniform mixture.
Make powder of long pepper/pipli, dry ginger/saunth, black pepper/kali mirch, cinnamon, cardamom, nagakeshar, tejpatta, nutmeg/jaiphal, and clove/laung then mix it in syrup (treacle).
Let the Chyawanprash cool to room temperature and then add honey to it.
Now the Chyawanprash is ready. Store it in an airtight container (glass jar).
Note :
From the above method, you can also take individual vessels for boiling amla, and another for making the decoction.
Dosage :
Daily you can take 10 to 20 gm in the morning with milk. Or quantity that does not disturb the appetite of the next meal.
