Many people enjoy eating Chyawanprash. But questions often arise about the quality of Chyawanprash available in the market. Is it authentic or adulterated?

As soon as the cold winds begin, the body needs extra care. Many people choose to eat Chyawanprash to ward off colds, coughs, infections, and increasing pollution during winter. However, questions often arise about the quality of Chyawanprash available in the market: is it authentic or adulterated? In such a situation, the best way is to make it at home. So, today we share a recipe for making Chyawanprash at home this winter.

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To make Chyawanprash at home, first wash the gooseberries thoroughly and steam them for 15 to 20 minutes so they can be easily ground in a mixer. Once cooled, remove the seeds.

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Then, soak the raisins and dates in two separate bowls with a little water. This will make it easier to make a paste later.

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Now, add bay leaves, black peppercorns, cinnamon, star anise, cloves, and cardamom to a pan. Roast them over low heat. After cooling, grind them into a fine spice powder.

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Now add soaked dates and raisins to this masala powder and grind them all together in a mixer to make a soft paste.

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Put the cooled guavas in a mixer and grind them finely. This will be the main base of Chyawanprash.

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Meanwhile, heat a pan and add some ghee. Once the ghee is hot, add the amla paste and cook for 2–3 minutes. Then, add the jaggery and continue cooking until the jaggery melts completely. This will give the Chyawanprash a balanced and sweet taste.

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Now, add basil leaves, date-raisin paste, spice powder, and a little saffron to the same pan. Mix everything well and continue cooking over low heat. When the mixture becomes thick, shiny, and sticky, your homemade quality Chyawanprash is ready.