Chyawanprash recipe i.e. how to make original chyawanprash for its real benefits will be discussed here. Chyawanprash is commonly termed as “elixir of life”. But it works as elixir only if we follow all the norms(of preparation and consumption) given in classical Ayurveda texts. Otherwise, it exerts a poisonous effect on our health in long-term use.
When should chyawanprash recipe preparation be started? This is one of the most important question asked frequently. Chyavanprash recipe preparation should start around the month of Maagha (around mid-January). Because, as per Charak Samhita, Maagha and Phalguna are the months when the amla (Emblica officinalis) become almost ripened and possess the highest potency. From the health perspective, Ayurveda highly condemns and prohibits the use of unripe amla in any form ( and not only in chyawanprash).
Now it is quite clear that anyone advertising chyawanprash in November or December would not be using ripe amla for its preparation. They might be using either unripe or previous year dried amla. Chyavanprash recipe prepared from unripe or dried amla exerts a harmful effect on our health. In order to sell their products first, the manufacturers are completely ignoring norms told in ayurvedic texts and hence destroying our health.
( If you are a regular user of chyawanprash, it’s really great for your health. But to avail real benefit, we highly recommend you to get your personalized batch of chyawanprash recipe prepared from a highly qualified Ayurveda doctor or make it yourself following the method given below.). Let’s start chyawanprash recipe preparation now using the reference of the Charak Samhita (the original Ayurveda text for chyawanprash)
Chyawanprash Recipe Ingredients:
Group 01 chyawanprash recipe ingredients:
Following 36 herbs should be taken in an amount of 01 Pala ( 50 grams) each.
Bilva (Aegle marmelos), Agnimantha (Premna mucronata), Shyonaka (Oroxylum indicum), Kashmarya (Gmelina arborea), Patala (Stereospermum suaveolens), Bala (Sida cordifolia),
Shalaparni (Desmodium gangeticum), Prishniparni (Uraria picta), Mashaparni (Teramnus labialis), Mudgaparni (Phaseolus trilobus), Pippali (Piper longum), Shvadamstra (Tribulus terrestris), Brihati-dwaya (Solanum indicum and Solanum surattense),
Shringi (Pistacia chinensis), Tamalaki (Phyllanthus niruri), Draksha (Vitis vinifera), Jivanti (Leptadenia reticulata), Pushkara (Inula racemosa), Aguru (Aquilaria agallocha)
Abhaya (Terminalia chebula), Amrita (Tinospora cordifolia), Riddhi (Habenaria intermedia), Jivaka (Malaxis acuminata), Rishabhaka (Manilkara hexandra), Shati (Hedychium spicatum),
Musta (Cyperus rotundus), Punarnava (Boerhavia diffusa), Meda (Polygonatum cirrhifolium), Ela (Elettaria cardamomum), Chandana (Santalum album), Utpalam (Water Lily),
Vidari (Pureria tuberosa), Vrishamulani (Adhatoda vasica), Kakoli (Fritillaria roylei), Kakanasika (Martynia annua).
Caution: The herbs should neither be very old ( not more than 06 months) nor rotten. Because herbs older than 06 months lose their potency.
Group 02 chyawanprash recipe ingredients:
Amla (Emblica officinalis) fruit – 500 in number.
Caution: Amla should be fresh and ripe. One should never collect amla before the month of Maagha (around mid-January).
Group 03 chyawanprash recipe ingredients:
Krishna Tila Tailam (Black sesame oil) – 06 pala (300 grams)
Go Ghritam (Desi cow ghee) – 06 pala (300 grams)
Caution: Black sesame oil and Desi cow ghee, unavoidable ingredients of chyawanprash, are not at all available in the market. We procure black sesame seeds from the market and get the oil extracted from it. One should not use the ghee available in the market because it is BUTTER OIL and not ghee. We should use the desi cow ghee procured by the traditional method.
Group 04 chyawanprash recipe ingredients:
Matasyandika (Khand sharkara) – ArdhaTula or 50 Pala (2.5 kg)
Caution: Almost all the companies use sugar in chyawanprash recipe preparation. Sugar use is harmful and contraindicated as per Ayurveda. Khand sharkara is a brown colored sweetener made by specified processing of sugarcane juice. It is available in the market with the name of Khand.
Group 05 chyawanprash recipe ingredients:
Madhu (Honey) – 06 pala (300 grams)
Caution: Almost all the honey brands available in the market heat up their honey during processing. Ayurveda highly condemns and contraindicates heating of honey. Heating converts honey into poisonous form as per Ayurveda principles. So better procure honey from some local population. if it is not available, you can use at least 01-year-old jaggery in place of honey.
Group 06 chyawanprash recipe ingredients:
Tugakshiri (obtained from bamboo nodal joints) – 04 Pala (200 grams)
Pippali (Piper longum) – 02 Pala (100 grams)
Twak (Cinnamomum zeylanicum or verum), Ela (Elettaria cardamomum), Patra (Cinnamomum tamala), Naagkeshar (Mesua ferrea) – 01 Pala (50 grams) collectively (i.e. 12.5 grams each.)
Chyawanprash Recipe: How to Make?
Make yavakuta (coarse powder) of group 01 herbs. Mix them in 01 Drona ( 256 pala or 12.8 Litre) of fresh water in a brass vessel.
Tie all the amla in a piece of cotton cloth. Now place a stick or rod at the mouth of the vessel. With the help of this rod, hang the amla (already tied in the cloth) in the water & herbs containing vessel. Hang it in such a way as it should remain completely immersed in the water. Most noteworthy point is that the amla containing cloth should not touch the base of the vessel.
Now put the vessel on medium flame. Let it boil on the medium flame till the amla is cooked enough to make pulp. Check the amla, once it is sufficiently cooked, put the vessel off the flame. Take amla containing cloth out of the vessel. Use a double layered piece of cloth to filter the herb containing liquid to get the Kwath (decoction). You will get almost 3 liters of decoction (almost one-fourth of the amount of water taken.)
Now remove seeds of the already boiled amla. With the help of a fine mesh, remove fibers of amla and make pulp of it.
Caution: Always do boiling on medium flame because intense heat destroys the herbs and amla qualities.
Put a brass pan on medium flame. Now pour group 03 ingredients ( Desi cow ghee and black sesame oil) into it. Heat it up till the foam disappears and then add amla pulp into it and fry with continuous stirring. With continuous frying, the pulp continues to dry up. But suddenly the drying pulp starts releasing the mixture of ghee and oil. This is the indication that the amla pulp is completely devoid of moisture now. Hence it is ready to use for chyawanprash recipe.
Mix 2.5 kg of khand sharkara into the already prepared decoction. Filter it, put it into a brass vessel and put it on medium flame. Stir it continuously till a syrup of two threads appears. Now mix the fried amla pulp into it and stir continuously till it achieves a semisolid consistency. Now put it off the flame.
As soon as it cools down, add honey to it and mix well. Now add finely powdered group 06 ingredients into it and mix well.
This is the original chyawanprash now ready to use.
Chyawanprash Recipe: The actual Doses.
How much chyavanprash should we consume in a season? How much chyawanprash should we consume per day? Which is the perfect time of the day to consume chyawanprash? To get answers to all these questions, click here.
Chyawanprash Recipe: The Health Benefits.
The chyavanprash recipe, if prepared & consumed as per the norms told in classical Ayurveda texts, have the potency to protect you from many life-threatening diseases. It has brought about miracles in many abandoned patients. You need to consume chyawanprash seriously only for 02 – 04 months in a year. Thereafter chyawanprash will take care of you for the rest of the months of the year. To know the benefits in detail, click here.
Chyawanprash Recipe: Side effects
The chyavanprash recipe, if prepared & consumed as per the norms told in classical Ayurveda texts, have shown almost no side effects till date. However, if you are observing some health issue while consuming chyawanprash, contact a qualified Ayurveda physician.
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