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.
