Chyawanprash has long been used as a nutritive spread that helps to balance all the doshas. It helps to boost immunity, strengthen digestion and assimilation and boost memory and overall well-being. It can be a beneficial addition to our Winter routines that supports the respiratory and immune system.
Because it’s blended in a base of amla or Indian gooseberry and honey, it has a jammy consistency and spiced flavor that also makes it a perfect addition to holiday treats with great nutritional benefits. The key is not baking the precious chyawanprash to maintain the integrity of the spread without creating ama. Enjoy our take on the classic recipe - they won’t last long!
Makes approximately 10-12 cookies.
- 1 cup superfine almond flour
- 3 Tablespoons ghee, softened
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup MAPI Chyawanprash
- Preheat oven to 350°F.
- Line a baking tray with parchment paper.
- Add all ingredients (except for Chyawanprash) to a large mixing bowl, blending with a spoon or whisk until smooth and well combined.
- Using a tablespoon measure, portion out and shape cookies into balls and place on the baking tray, allowing room for cookies to expand in the oven.
- Using your thumb or backside of a tablespoon, indent a deep center where the chyawanprash will go after baking.
- To help the cookies maintain their shape in the oven, refrigerate for 20 minutes before baking.
- Bake for 10-12 minutes until golden. You may want to use a backside of a spoon to indent the centers further after baking while warm if your centers have evened out in the oven.
- Once cookies have cooled completely, using a teaspoon measure, portion out Chyawanprash to each center of the cookies, gently spreading and leveling as needed.
Follow this recipe, step by step, over on our Youtube Channel
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