How to make Amlaprash that can last up to a year

In most Indian households, eating a full spoon of Chawanprash has been an unspoken mandate for winters. Whether you love it or you hate it, winters are incomplete without this ritual, and much like the oh-so-popular Chawanprash there is one more traditional Ayurvedic preparation, which is believed to be more nutritious than the store bought Chawanprash. But what exactly is Amlaprash, and why this Ayurvedic delight is making a comeback!What is Amlaprash?Amlaprash is a traditional Ayurvedic preparation made with freshly grated amla, which is also known as Indian gooseberry. Much like Chwanaprash, this one delight is also known for its immunity boosting properties that are majorly because of its high antioxidant properties and high vitamin C content. This homemade Amlaprash is made with fresh amla, warm spices, jaggery, and ghee for a nutrient-dense delight. Here’s how you can make it at home. How to make Amlaprash at homeStart with 500g fresh amla for the base, providing antioxidants and vitamin C. Include 1 cup grated jaggery for natural sweetness and preservation, 3 tbsp ghee for richness and shelf stability, and spices like 4 green cardamoms, 1 black cardamom, 10 cloves, 1 star anise, 5 bay leaves, 1 tbsp black peppercorns, and 1-inch cinnamon for warming, digestive benefits. Add ½ cup soaked raisins, 15 deseeded dates, 1 cup tulsi leaves, and saffron strands for flavor depth and extra nutrition. To begin with this recipe, just wash and steam around 500gms of amla for 15-20 minutes until soft. Then gently remove the seeds after cooling the amla.Next transfer to a blender jar, and blend in with dry roasted cardamoms, cloves, star anise, bay leaves, peppercorns, cinnamon on low heat for 2 minutes, then grind into fine powder.Blend soaked raisins, dates, and tulsi leaves with minimal water into a paste. In a heavy-bottomed pan, heat 3 tbsp ghee, add amla paste, and cook on low for 4-5 minutes while stirring. Cooking ProcessStir in the date-raisin-tulsi paste, ground spice powder, and saffron; cook on low heat until the mixture thickens and darkens, about 15-20 minutes. Add 1 cup grated jaggery and cook for another 10-15 minutes, stirring continuously to prevent sticking and achieve a jam-like consistency. The prolonged low-heat cooking evaporates moisture, crucial for long shelf life up to 12 months. The key to make perfect Amlaprash depends on proper cooking, reduces moisture and incorporates natural preservatives like ghee and sugar, enabling storage up to a year in a cool, dry place.Storage TipsCool the mixture completely at room temperature, then transfer to a sterilized, airtight glass jar. Store in a cool, dry, dark place away from sunlight; avoid refrigeration unless in hot climates, as it lasts 12-18 months without preservatives when moisture is minimized. Use a clean, dry spoon each time to prevent contamination.Usage and BenefitsConsume 1 tsp to 1 tbsp daily on an empty stomach, with warm milk, or as a spread for sustained energy and immunity. It aids digestion, supports heart health, enhances skin glow, and fights winter colds due to amla's antioxidants and spices' anti-inflammatory properties.