Amla Chyvanprash

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Amla Chyvanprash


Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min


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


  • Cook the raw amla in a pressure cooker with 1 glass of water for 2 whistles.
  • Once cooled grind the cooked amlas in a mixer grinder to make a pulp
  • Powder sugar in a grinder
  • Powder all the masalas together in a grinder
  • Heat ghee in a big kadai and add the Amma pulp. Saute it for 10 to 15 mins till the raw smell goes.
  • Then add powdered sugar, stir and saute for another 15 mins till the pulp is little thick.
  • Then add all the powdered maslas and stir well till 15 mins and till it thickens enough to get the chyanprash consistency
  • 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.
  • Once cooled fill it in glass air tight containers and can be stored in cool dry place for 1 year.