We make our Chyawanprash the way Dadi always did – and honestly, it's a labor of love that takes 2-3 days from start to finish. But trust us, it's worth every minute.

It all begins in a traditional iron kadhai, where we simmer over 25 powerful Ayurvedic herbs – think Ashwagandha, Giloya, Brahmi, and more – in 10 liters of water. We bundle fresh Amla in a cloth potli and let it soak in this fragrant, bubbling decoction for three hours. Then we leave it to rest overnight, giving the amla time to soak up all that herbal goodness while we sleep.

The next morning, the amla is beautifully softened. We deseed it and blend it into a silky-smooth puree. Then comes the slow cooking – we gently simmer the puree in pure sesame oil and desi ghee for an hour before stirring in 3 kgs of sugar. For the next four hours, we stir it occasionally, watching as it transforms into a rich, thick mixture that coats the back of a spoon just right.

Once it cools, we add precious saffron and let it rest overnight again (patience really is part of the recipe!). The final touch? A generous drizzle of honey and a blend of finishing spices – Banslochan, Pipali, Cardamom – that make everything come together.

The result? A potent, delicious elixir that stays fresh in a sanitized bottle for up to two years. It's Dadi's recipe, made with the same care and attention she put into it – because some traditions are too good to rush.