Ingredients :
AMLA (indian gooseberries) – 15-18
Sugar – 1 cup or as per taste
Ghee or Clarified butter – 5-6 Tbsp
To powder:
cardamom – 5-6 pods
Cumin seeds – 2 Tsp
Black pepper – 2 Tsp

chy recipe1.Wash the Amla and then pressure cook them for a whistle with very little water, probably less than half a cup

2.Remove the seeds from the boiled Amla and then mash them nicely.Make sure you remove any excess water. If you cook them with less water, there will not be any need to squeeze the water out.

3.Now in an open pan heat the ghee and saute the mashed Amla in it for about 5-6 minutes. This is to evaporate the moisture in the mixture.

4.Once you are sure the Amla ghee mixture is cooked enough add the sugar to it and keep stirring.

5.Once you add the sugar , the mixture will loosen up a little bit , keep stirring it and within a few minutes all the mixture will come together without sticking to the sides. Now add the cardamom, pepper and cumin powder , give it a mix and turn off the flame.
Allow it to cool completely before bottling it  .A spoon of this can be taken along with milk everyday. You can reduce the quantity of sugar in this recipe to half and substitute it with honey. But make sure you add the honey once Chyawanprash cools completely. The Chyawanprash stays good for almost 2 months.