3tablespoonjaggery.You may add 1 tablespoon more if you feel more sweetness is required
3tablespoon'ghee' or clarified butter
1medium piece 'dalchini' or cinnamon
1'jaiphal' or nutmeg
6'elaichi' or cardamom pods
1tablespoon'saunf' or fennel seeds
Grind the spices and keep it aside.
Steam amla for 15-20 mins.Alternatively, pressure cook them with minimal water for 1 whistle.
De-seed them and mash them.
Heat ghee in a pan and add amla to it.
Mix sugar and jaggery to this.
Let it cook on low flame for 15- 20 minutes.
Add the honey and Cook on a low flame until you get a gooey mixture.
Add the powdered the spices to the mix and cook for few minutes
Store in a clean jar once it cools.
Note: You can store it in a refrigerator for months.You may adjust sugar content according to your need. This recipe yields 500 grams of chywanprash.Ensure you use a dry spoon always because moisture can spoil it.