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Amla Chyvanprash

Amla Chyvanprash

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 10

  • 1 kg cooked amla

  • 1 and half kg white sugar candy

  • 20 gms dry ginger

  • 10 gms long pepper (lindi pipal)

  • 10 gms naagkesar

  • 10 gms javantri

  • 10 gms tamalpatra

  • 10 gms cinnamon sticks

  • 10 gms cardamom

  • 10 gms cloves

  • 1 pinch kesar

  • 100 gms ghee

  • 100 gms almonds

Directions

  • 01

    Cook the raw amla in a pressure cooker with 1 glass of water for 2 whistles.

  • 02

    Once cooled grind the cooked amlas in a mixer grinder to make a pulp

  • 03

    Powder sugar in a grinder

  • 04

    Powder all the masalas together in a grinder

  • 05

    Heat ghee in a big kadai and add the Amma pulp. Saute it for 10 to 15 mins till the raw smell goes.

  • 06

    Then add powdered sugar, stir and saute for another 15 mins till the pulp is little thick.

  • 07

    Then add all the powdered maslas and stir well till 15 mins and till it thickens enough to get the chyanprash consistency

  • 08

    The consistency can be tested by making a long spoon stand in the middle of the pulp and if it doesn't fall then the chyanprash is ready.

  • 09

    Once cooled fill it in glass air tight containers and can be stored in cool dry place for 1 year.

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