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Healthy food Rejuvenating food Winter tonic food

(47) Chavanprash

Ingredients:

  • 1kg Amla.
  • 1 kg Sugar or Jeggary or 500 gms Jeggary and 500 gms date’s pulp.
  • Spice powder.
  • 1cup Basil leaves.
  • 1 cup ghee.

Ingredients for spice powder:

  • 2 Bay leaves(tej patta).
  • 2 inches Cinnamon Stick (Dalchini)
  • 20 gms. Dry Ginger powder (Sunth).
  • 20 gms. Bamboo silica( Vanshlochan).
  • 20 gms. Long peppers ( Pipri).
  • 10 gms. Naag kesar.
  • 10 gms. Nutmeg (Jaiphal).
  • 15 pcs. Green cardamom ( Choti elaichi).
  • 10 gms. Black pepper ( kalamiri)
  • 10 gms. Cloves (lavang).
  • 10 gms. Brahmin powder.
  • 2tbsp. Cumin( jeera)
  • 2 tbsp. Fennel( Saunf).
  • 10 gms. Shatavari powder.
  • 10 gms. Punarnava powder.
  • 10 gms Ashvagandha powder.

All dry ingredients you will get either from grocery shop or from Ayurvedic store.

Method:

  1. Make a smooth paste of Basil leaves and keep aside.All dry ingredients except which are in powder form, grind it into fine powder. Sieves all dry ingredients and keep aside.
  2. Wash and wipe good quality Amlas .
  3. Keep all Amlas in pressure cooker and pour 2 cups of water in it.
  4. Cooks up to 3 whistles.
  5. Pressure releases ,open cooker and strain water from the cooker. Preserve this water for making Amla squash ( sharbat)
  6. Deseed them and make pulp in mixture.
  7. Melt ghee in thick deep sauce pan on slow flame and mix amla pulp and Basil pulp .Stir continuously for 2-3 mins.on high flame.
  8. Add Sugar or finely chopped Jeggary or mixture of jaggery and date’s pulp and mix thoroughly .
  9. On high flame ,stir continuously for 10 mins.
  10. Add spice Powder and continue stir for 5 more mins. on slow flame.
  11. Chavanprash is ready now.
  12. Improve your immunity by having one teaspoon of chavanprash every morning with hot plain milk, masala milk or turmeric milk
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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