Chyawanprash is a nourishing jam with a super-concentrated blend of nutrient-rich herbs and minerals to bolster immunity and vitality.  

Amla is a fruit known to be a natural source of antioxidants.

1 cup dehydrated amla

Room temperature water to hydrate

2 cups grated jaggery or 1½ cups sugar

½ cup ghee 

¼ cup honey, or to taste (my preference is raw honey)

1 tsp. powdered ashwagandha

1 tsp. powdered shatavari

1 tsp. powdered cardamom pod

1 tsp. powdered triphala

1 tsp. powdered ginger

½ tsp. powdered fennel seed

½ tsp. powdered cinnamon

¼ tsp. nutmeg, freshly ground

3 turns of a pepper mill

Pinch of salt

Combine dehydrated amla and enough room-temperature water to just cover the amla.  

Let sit for 30 minutes.

Gently simmer amla for at least 15 minutes until it thickens up some (resulting in about 1½ cups rehydrated, cooked amla).

Heat ghee in wide bottomed pan until hot.

Add amla.

Sauté and stir amla mixture for 5-7 minutes on low flame (longer if needed to evaporate water).

Once the water from amla evaporates, add sugar (or grated jaggery) and keep stirring continuously, as moisture evaporates and jam thickens up.

When the mixture starts to leave the edges of the pan — or when it is at the desired thickness — stir in the salt and spice mixture.

Allow jam to cool.

Add honey, if desired. Be sure to wait until the jam is close to room temperature, or at least under 100 degrees, to maintain the optimal medicinal qualities of the raw honey.

I prefer to store it in a glass jar.

I don't refrigerate the jam, and it keeps for several months.

Tip:  This jam is delicious on toast, as filling in sweet rolls, and as a glaze on salmon.