Homemade Chyawanprash

We make our Chyawanprash the way Dadi always did – and honestly, it's a labor of love that takes 2-3 days from start to finish. But trust us, it's worth every minute.

It all begins in a traditional iron kadhai, where we simmer over 25 powerful Ayurvedic herbs – think Ashwagandha, Giloya, Brahmi, and more – in 10 liters of water. We bundle fresh Amla in a cloth potli and let it soak in this fragrant, bubbling decoction for three hours. Then we leave it to rest overnight, giving the amla time to soak up all that herbal goodness while we sleep.

The next morning, the amla is beautifully softened. We deseed it and blend it into a silky-smooth puree. Then comes the slow cooking – we gently simmer the puree in pure sesame oil and desi ghee for an hour before stirring in 3 kgs of sugar. For the next four hours, we stir it occasionally, watching as it transforms into a rich, thick mixture that coats the back of a spoon just right.

Once it cools, we add precious saffron and let it rest overnight again (patience really is part of the recipe!). The final touch? A generous drizzle of honey and a blend of finishing spices – Banslochan, Pipali, Cardamom – that make everything come together.

The result? A potent, delicious elixir that stays fresh in a sanitized bottle for up to two years. It's Dadi's recipe, made with the same care and attention she put into it – because some traditions are too good to rush.

50 gm Bidrikand
50 gm Safed Chandan
50 gm Vasaka
50 gm Akarkara Shatavari
50 gm Brahmi
50 gm Bilva
50 gm Choti Harr (Haritaki)
50 gm Kamal Kesar
50 gm Jatamansi
50 gm Gokhru
50 gm Bel
50 gm Kachoor
50 gm Nagarmotha
50 gm Laung
50 gm Pushkarmoola Kakadsinghi
50 gm Dashamoola
50 gm Jiwanti
50 gm Punarnava
50 gm Anjeer
50 gm Ashwagandha
50 gm Giloya
50 gm Tulsi leaves
50 gm Meetha Neem
50 gm Saunth
50 gm Munakka
50 gm Mulethi
10 litres water
5 kg amla
250 ml sesame oil
250 ml ghee
3 kgs sugar
6 gm saffron
150 gm banslochan
20 gm nagakesar
20 gm tejpatta powder
50 gm dalchini powder
100 gm pipali powder
20 gm elaichi powder
250 gm honey