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Features

Ghee/[ghee + tila taila(sesame oil)] - 280 Home

Dhanvantari Vandana
ml. Associations of Ayurveda
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Sugar - 5 kg. Student Corner

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Pippali (Fine Powder) - 80 gm. PG Entrance Exam Books
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Twak (Cinnamon) - 10 gm. Future Prospects of Ayurveda

Aela (Cardamom) - 10 gm.
Nagkeshar - 10 gm.
Tamalpatra (Tejpatta) - 10 gm.
Honey - 480 ml.
Decoction Coarse Powder :
Patla - 40 gm.
Agnimanth - 40 gm.
Gambhari - 40 gm.
Bilva - 40 gm.
Shyonak - 40 gm.
Gokshur - 40 gm.
Shalparni - 40 gm.
Prushniparni - 40 gm.
Kantakari - 40 gm.
Bruhati - 40 gm.
Pippali - 40 gm.
Karkatshringi - 40 gm.
Draksha - 40 gm.
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Guduchi - 40 gm.

Haritaki - 40 gm.

Bala - 40 gm.

Bhumi Amalaki - 40 gm.

Vasa - 40 gm.

Jivanti - 40 gm.

Shati - 40 gm.

Nagar Musta - 40 gm.

Pushkarmoola - 40 gm.

Mudgaparni - 40 gm.

Mashparni - 40 gm.

Vidarikanda - 40 gm.

Aela - 40 gm.

Aguru - 40 gm.

Chandana - 40 gm.

Jivak - 40 gm.

Rishabhak - 40 gm.

Ruddhi - 40 gm.
 Vruddhi - 40 gm.

Meda - 40 gm.

Mahameda - 40 gm.

Kakoli - 40 gm.

Kshirkakoli - 40 gm.

Water - 21 ltr.

How to prepare :

The first step is to prepare a decoction,

by adding all the decoction ingredient's
coarse powder to 21 litres of water and
heat it.

Later tie the raw amla in a clean cloth

and put it into the decoction. Boil the
decoction until 1/4th part is remaining in
the vessel.

Now take out the amla into a khadhi

cloth and mash it. Then strain the amla
pulp by removing seeds and extra fibres.

Take a pan/vessel add ghee (ghee + tila

taila) and roast the amla pulp on medium
flame till it turns red. When the amla pulp is
roasted, ghee will be observed separately.

Keep the roasted amla pulp aside. Again

boil the decoction until it remains half. Add
sugar and cook it till the decoction turns to
sticky dark syrup.

Now add roasted amla pulp and cook

until it became a uniform mixture. Add the
powder of Pippali, Vanshlochan, Cinnamon,
Cardamom, Nagakeshar, and Tejpatta to
this mixture.
Cool the mixture to room temperature
and then add honey to it.

Now the healthy recipe Chyavanprash is

ready. Store it in an airtight glass jar.

Note :

If the sugar is added to very high boiling

water, it leaves chewy and sticks to the
teeth.

Amla should be roasted in the brass pot.

When avaleh(linctus) cools to room

temperature, ghee remains inside the
avaleh(linctus) but the oil oozes out, which
gives a strange taste.

If vruddhi and ruddhi are not available

then use varahikanda. You can replace jivak
and rushabhak with vidarikanda. Use
ashwagandha if kakoli and kshirkakoli are
not available, use Shatavari if meda and
mahameda are not available.
Dosage :

Take 10 to 20 gm in the morning with milk.

(Or) A quantity that does not slow down the
appetite for the next meal.

Health Benefits of Chyawanprash

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