Chyawanprash (Spiced Gooseberry Conserve/Jam)

Life is like a roller coaster ride with it's ups and downs. After some tough times a few month's ago, this month really cheered us up. One of our deeply heartfelt wishes, which we had been hoping for and working towards for a long time, is coming true this month and we are floating in happiness.

As I said in my last post, December is a month of celebration for us and this little accomplishment adds to our celebrations :-) One must work hard to fulfill a wish and that's what we have been doing this month and, I didn't get much time to update my blog. But, I do have a great recipe to share today. 

Chyawanprash is a versatile herbal tonic prepared according to an ancient Ayurvedic formula with multiple health benefits. Used by people around the world today, and especially in India, it is a proven energizer, immunity booster and preventive tonic.

Chyawanprash is a mix of up to 49 ayurvedic herbs (or even more!) with gooseberries (amla) as its main ingredient. Of course, I didn't have all the spices and herbs so just used what I had available in my kitchen. We loved the taste and my hubby has already asked me to make it again and that's always a good sign and definitely makes me happy :-) 

For more info please refer to this site here.

Ingredients

500 grams - gooseberries (amla)

600 grams - sugar (may increase upto 750 grams)

3/4 tsp - clove powder

3/4 tsp - cinnamon powder

1 tsp - cardamom powder

3/4 tsp - black pepper powder

1/4 tsp - nutmeg, grated

1 1/2 tsp - dried ginger powder (saunth)

25 - 30 strands of saffron

edible silver foil to garnish

Method

1. Put the gooseberries in a pressure cooker. Add enough water to cover the gooseberries and pressure cook them for 4 whistles/ring or until the gooseberries are soft. Drain the water and remove the seeds from the gooseberries.
2. With a mixer, puree the cooked gooseberries.
3. Add the pureed gooseberries in a large cooking vessel and add the sugar to it.
4. Place the vessel on a medium heat and bring the mixture to a boil under constant stirring.
5. When the sugar melts, add the spices and mix well.
6. Cover the vessel and reduce the heat to low and let the mixture cook for 5-7 minutes, stirring occasionally. Be careful, the mixture splutters a lot!!!
7. When the mixture thickens a little, do a saucer test, (as you would when making jams). If not ok, then bring the mixture to a boil and check again.
8. Fill the conserve/jam in a sterlised jar. Cover the lid when the jam is completely cool.
9. Shelf life of this jam is 2-3 months.

We have 1 teaspoon of this delightful jam/conserve every morning with a glass of warm milk and some blanched almonds. A healthy start to the day. 

Enjoy!