Your mother will start giving you hefty spoonfuls of dark-coloured jam-like stuff as it starts to rain; she believes it will treat all infections. The gold standard treatment for virtually all health abnormalities is chyawanprash, a strong herbal remedy praised for its exceptional health benefits. Ayurvedic practitioners have utilised this combination for centuries to lengthen life and strengthen general immunity.
This ayurvedic supplement's immunomodulatory activities and rejuvenating properties significantly help in the prevention of a range of medical conditions. Potent herbs, spices, minerals, and vitamin C are added to fortify it. The enchanted concoction has the ability to improve digestion, alleviate lung or respiratory problems, enhance the immune system, improve memory and brain function, and promote immunity. Chyawanprash is the most selling ayurvedic product and rightly so. Here’s the recipe you’ll need to make chyawanprash at home.
Ingredients-
• 1/2 kg of amla or Indian gooseberries
• 2/3 cup ghee
• 400 g of gud or jaggery
• A few strands of saffron and kesar
• 1 Tej Patta / bay leaf
• 1-inch Dalchini or cinnamon stick
• 10 g Saunth / Dry Ginger
• 10 g of Vanshalochan or Bamboo Manna
• 10 g of Pipli or long pepper
• 5 g of Nagkesar or Cobra's saffron
• 5 g of jaiphal and nutmeg
• Five to seven pieces of green cardamom (choti elaichi)
• 5 g laung (clove) and 14. 5 grams Kali Mirch (black pepper)
Method-
1.Wash the Indian Gooseberries thoroughly. Now two cups of water should be added to the pressure cooker. Cook for 2 whistles after adding the gooseberries. Meanwhile, break the jaggery into small pieces and set aside.
2. Grind all of the ingredients on the "to be powdered" list to a very fine powder. The powdered spices/herbs should then be sieved and set aside.
3. Remove the boiled gooseberries once the pressure has subsided on its own. Allow them to cool before de-seeding. In a grinder jar, combine the gooseberries and a little cooking water. Blend until the puree is smooth and free of lumps.
4. Melt ghee in a wide-bottomed wok (iron cast wok if possible). When the ghee has melted, add the gooseberry puree. Blend thoroughly and cook on low to medium heat until the liquid evaporates and the mixture thickens.
5. Stir in the jaggery thoroughly. Continue to stir and cook the mixture until all of the jaggery has melted and the mixture has thickened again.
6. After adding the jaggery, the colour of the gooseberry mixture will darken. As the mixture cooks, we can see bubbles bursting from it. Take care because the mixture is extremely hot. Maintain a low flame and stir continuously for another 5-7 minutes.
7. When the mixture is thick enough to leave the sides of the pan, add the spice/herb mixture and blend with a spatula.
8. The mixture will thicken and the colour will darken even more. For a few more minutes, cook the mixture.
9. Finally, add the saffron strands and give it a quick stir. Turn off the heat after another 1-2 minutes of cooking.
10. Remove the Chyawanprash from the heat and place it in a sterilised glass jar.
Store in a cool, dry place and scoop out with a clean, dry spoon. The best chyawanprash is homemade chyawanprash, which can be stored at room temperature for 4-6 months.
After the age of 1.5 years, this can be given to babies in small amounts. In the morning, try 1 teaspoon of homemade Chyawanprash with warm milk