To make amla paste, first we need to cook the Amla and for that wash them and put them into the steamer basket. Instead of steaming,you can pressure cook for two whistles or boil the amlas.

Steam for 20 or 25 minutes or until soft & tender. You can check by inserting a toothpick or knife.

Leave aside to cool completely.

Remove the seeds. As the aamlas will open themselves, you need not to use knife even to remove seeds.

Put the amlas in blender jar alongwith almonds, raisins and basil leaves.

Grind them. If it not turning into a paste, you can use water.

Keep aside the aamla paste.

Add green cardamoms, bay leaves, cinnamon stick, Peepli/long peppers, cumin seeds, fennel seeds/sounf, cloves/loung, mace/javitri, piece of dry ginger, piece of nutmeg and sesame seeds.

Roast on medium heat for 2-3 minutes.

When cool completely, grind them to a fine powder. Keep aside.

Add jaggery and water in a saucepan.

Boil till jaggery melts.

Sieve and keep aside.

Take a heavy bottomed pan and melt desi ghee in it.

Add aamla paste.

Mix well so that paste absorbs all the ghee.

Add powdered spices, shatavari, Ashwagandha and mix well. You can skip last two ingredients if you don't get them easily.

Then add jaggery water.

Now start cooking everything together

on low heat while stirring occasionally.

Put a lid as the paste in the pan will splash here and there.

Cook till mixture turns slightly thick, bubbling and leaving the sides of the pan. It may take upto 25-30 minutes.

Remove the pan from the heat.

Once cool completely, add honey and saffron strands.

Mix so well.

Homemade Chyawanprash is ready.