Arishtam

Nellikka Arishtam/Indian Gooseberry Arishtam

Indian Gooseberry/Amla/Nellikka is a good natural source of Vitamin C and is a very powerful antioxidant. It has carbohydrate, protein, fibre, minerals and vitamins including iron, calcium, carotene phosphorus and B complex.

Most of us are aware of the richness of this fruit. But sad part is, this is not part of most of our daily life. I tried making wine out of gooseberry couple of times. It comes out well, but I cannot give this to my daughter as it has slightly more alcoholic content than arishtam. 🙂

Sugar is used in normal wine, but jaggery in Arishtam. And there will not be any additional ingredients like yeast, wheat or strawberries for fermentation in Arishtam.

Nellikka Arishtam (Gooseberry special wine)

Ingredients:

  • Nellikka/Indian Gooseberry/Amla : 2 kg
  • Jaggery : 2 kg
  • Raisin (black) 100g
  • Cloves : 4 numbers
  • Cardamom : 4 Numbers
  • Cinnamon 1/2 piece (as shown in figure)
  • Black pepper : 1 teaspoon
  • water: 6 cups

Preparation

Step1:
Take cloves, cardamom, cinnamon and pepper and make fine powder in a mixer grinder.

Step2:
Use mixer grinder (or Mortar and Pestle) and crush jaggery and keep it aside.

Step3:
If your gooseberries are not organic, soak it in water, salt and pinch of turmeric powder for 2-3hrs, which helps to reduce the effect of pesticides and chemicals used in the farm. This method can be applied for most of the vegetables and fruits which we use regularly. Wash gooseberries and dry off by spreading it on a cloth for some time. Make gooseberries, jaggeries, raisins and the powder from step1 to 3 portions each, for layering

Step4:
In a porcelain or glass airtight Jar (do not use steel or plastic containers) add one layer of gooseberries. On top of this add one portion of crushed jaggeries, powder and raisins. Repeat this till all the ingredients are finished. Add water at the end. Cover the lid.

Step5:
Next day, open the jar and stir well using a wooden spatula and cover the lid. Continue this for 2 more days.
After 3 days, this airtight container should be stored in a dark place.

Step6:
After 3 months open the jar and strain the mix to get the liquid. Do not squeeze the gooseberries. The gooseberry extract (Nellikka Arishtam) will be black in colour. And the taste will be almost like normal ayurvedic arishtam. This Arishtam can be stored for years. The arishtam is best for kids. For young kids (more than 6 months) 1-2 teaspoon and for adults 20ml can be served.

This is the best homemade tonic for improving immunity and general heath and can be served for all. It is highly recommended for young children.

Try it out and lead a healthy life 😉

68 Comments

68 Comments

  1. Bhavya

    October 12, 2012 at 9:20 pm

    does ur aristam also has alcohol content?

    • Sini

      October 13, 2012 at 3:21 pm

      Yes, all Arishtams have alcoholic content. This is usually in the 5-8% range, from the natural fermentation process. Here is a quantitative study report

  2. JOY

    December 26, 2012 at 2:03 pm

    Hi Sini,

    As I was searching for “Nellikka Arishtam” recipe, I found yours and I’m going to try it. Thanks for the post which helps people like me.

    I will try to let you know the outcome.

    JOY

    • Sini

      February 7, 2013 at 9:50 pm

      Do try, it’s easy and the arishtam is a healthy supplement for kids and adults. Would love to hear back 🙂

      • jo

        January 24, 2015 at 9:11 pm

        Hi sini ,
        Iam trying this aarishtam for first time . If it is advisible for all

        • Sini

          February 5, 2015 at 7:30 pm

          Yes It is safe for all except liver patients.

  3. Indu Kamal

    February 5, 2013 at 10:57 am

    hi sini,
    Thanks for posting the detials of this special and healthy arishtam

    My mother in law used to make it for me as a remedy for hair loss and it worked well for my hair , skin and digestion. After her passing away I was searching for its recipe for my daughter.

    • Sini

      February 7, 2013 at 9:51 pm

      Glad to help 🙂

      • Sabu

        May 25, 2016 at 2:19 pm

        Hi Sini,

        One doubt. Is it good for hair loss?

  4. Dhanya

    February 25, 2013 at 12:34 pm

    Hi Sini,

    To i tried this nellika arishtam. Am waiting may month to open it, as this is my first attempt..Shall update you later.. thank you so much..

    • Sini

      March 5, 2013 at 11:43 am

      Thank you for trying. Do update.

      • jemi

        May 10, 2014 at 2:06 am

        Hi
        I will try this soon

  5. Gince Davi Chevookaran

    February 26, 2013 at 12:52 pm

    Hi Sini,
    Thank you very much for the recipe of Nellikka Asavam. I really searching for this recipe for a long time for my kids.
    Also I would like to prepare Chyvanaprash. Can you help me?

    • Sini

      March 5, 2013 at 11:44 am

      Will try to get that recipe, and post once I try out.

  6. Martin

    November 14, 2013 at 3:21 pm

    Hi friends, don’t use Nellicka wine. It will damage your liver. Consult your doctor before using such things.

    • Sini

      November 14, 2013 at 7:00 pm

      Martin,
      It’s arishtam we are talking about, not wine. Both are very different. For one, jaggery and sugar have very different qualities.

      If all arishtams are forbidden (in extreme cases of liver disorder) then it applies to this arishtam too.

      • Martin

        November 17, 2013 at 9:47 am

        Thanks for the reply. Actually, is this same way we make grape wine too, right? There also, we use cloves, cardamom, cinnamon and pepper and ferment the grapes. So, I thought this is also a wine. Could you please explain what makes this nellicka preparation to be an arishtam despite it is undergoing the same process that we use to make a grape wine. It would be much appreciated.

        • Sini

          December 3, 2013 at 7:18 pm

          Apart from Jaggery vs. Sugar, there are other differences. No fermentation boosters or enhancers (like wheat or egg white) are used in this case.

          Beyond this am not an expert to comment on the subject. Just like my other recipes here, have tried out few options I could get for this preparation (based on videos/text from Ayurveda practitioners) and published what yielded the best results for me.

        • kandhan

          April 28, 2014 at 2:36 pm

          Hi
          Arishta & Asava are basically herbal wines with very low alcohol content 12%. Here alcohol acts as preservative for the medicinal compounds that are extracted into the liquid. Arishta&Asava have no expiry date. If one has issues with alcohol, one can use ghrithams or medicinal ghees which also has long shelf life.

    • bmniac

      November 26, 2014 at 12:39 pm

      My wife has been taking arjuna arishtam for over 10 years (tbsp a day with a little water) it has helped her immensely. Arishtams have less alcohol than wine or beer both of which are taken glasses not spoonfuls. Even they may lead to liver problems only if consumed in excess, And cirrhosis can occur even in teetotallers. Mr Martin, I fear you are ill advised and please do some research or consult experts before you venture to advise,

  7. vjbunny

    December 18, 2013 at 11:12 am

    Hi
    Thank u very much for the recipe…. after 3 months do u filter to get arishtam? Also what do u do with residue?

    • Sini

      December 31, 2013 at 7:18 pm

      Yes, arishtam is filtered out and residue is discarded. Nellika in residue actually tastes good, but not sure if it is a good idea to eat it.

  8. ragesh

    February 23, 2014 at 11:54 am

    Hi Sini,

    As I was searching for “Nellikka Arishtam” recipe, I found yours and I’m going to try it. Thanks for the post which helps people like me.

    I will try to let you know the outcome.

    ragesh

    • Sini

      March 9, 2014 at 7:12 pm

      Glad to help. Would be nice to know how it went for you.

  9. Praba

    March 17, 2014 at 11:02 am

    Hi Sini.. when u say airtight, what does that mean? Wont the lid of porcelain jar do?

    • Sini

      April 26, 2014 at 9:01 am

      It may not be fully air-tight 🙂

      After closing the lid, I usually cover it with a cloth and tie it at the neck.

  10. Eulona

    March 29, 2014 at 12:35 am

    Hello,

    I live in the Bahamas and my sister has a tree laden with gooseberries. I have been searching online attempting to find ways to use the fruit. It turns out that this type of berry is called the Indian gooseberry. It is very firm and sour. I came across this recipe and it is intriguing. I would love to try it but I do not know what jaggery is, or what measurement is equivalent to a “number”. Also, what type of pepper is used in the recipe. If I am unable to find jaggery, what can I use instead? Your assistance with these questions is immensely appreciated.

    Sincerely,

    Eulona

    • Sini

      April 26, 2014 at 12:35 pm

      Hi Eulona,

      Jaggery and Panela are more or less the same – unrefined sugar. You can use equivalents of these.

      Pepper used is Black Pepper.

      • Eulona

        May 7, 2014 at 2:34 am

        Thanks,

        I figured it out and have two batches fermenting. I will let you know how it turned out!

        Eulona

    • RAMJEE

      July 26, 2015 at 6:23 am

      Hi Eulona,
      There is a Indian grocery store in front of Kellys lumber(Nassau), I am assuming you would be visiting USA once in a year, visit to a Indian Grocery store( call the store to ensure they stock Jaggery)

      Beside just chop the Gooseberry flesh and drop it in a blender use some drinking water grind and drink as a drink( don’t use ice) for a glass use 2 goose berries.

      http://elitefoods.blogspot.ca/2011/01/amla-jamun.html you could use only Honey if you can find real honey

  11. deepak

    May 1, 2014 at 10:12 pm

    Hi ,

    Thanks for the recipe the aristam came fine but can we add yeast and did u try with palm jaggery.
    I tried without the spices .

    • Sini

      June 15, 2014 at 6:02 pm

      If you add yeast the alcohol content might increase beyond desired levels, also the aroma changes. Advised not to use. Palm jaggery must be an acceptable substitute, but I’ve never tried this myself. Please let us know if you experiment 🙂

  12. deepak

    May 2, 2014 at 2:31 pm

    Hi Sini,

    Thanks for the recipe the arishtam came fine , I didn’t use any spices . Can we use palm jaggery instead of normal Jaggery . Have you tried using yeast , I am planning to add yeast to the recipe any suggestions.

    Regards,
    Deepak

  13. Ajith

    June 11, 2014 at 2:28 pm

    Is it necessary to add water. If so is it cold or hot water to be used

    • Sini

      June 15, 2014 at 6:05 pm

      Water is necessary. I’ve used filtered/purified water. If you are using boiled water, use it after it cools down to room temperature.

  14. emmanuel

    August 3, 2014 at 1:44 pm

    Hi Sini

    I am trying your recepie today. I have some added suggestion to this. For arishtams it is always reccomended to use palm jaggerry (karippetty) instead of cane jaggery(sarkara/vellam). It is always nice to give a cut on the gooseberries with a knife for better and faster extraction before layering. Apart from this, it is strongly suggested to wash the gooseberries in boiled and then cooled water then make them dry using clean cloth and then dry them in light sun to remove the moisture content. The water to be added also must be boiled and then cooled. These precautions are taken not to get the content contaminated and to resist fungal attack. These are general tips we use for making any type of wines or aristhtoms. It is also advised to reduce the ratio of jaggery to 1.5 kg for 2 kgs of gooseberries.

    good luck

    Emmanuel

    • Sini

      October 26, 2014 at 7:00 pm

      Thank you. I will try these in my next batch.

  15. Madhan

    August 20, 2014 at 6:22 pm

    Hi… We made arishtam using palm jaggery for the first time. When we took out the arishtam jar there were white deposits on the gooseberries. They are not soft but hard and looks like calcium sediments. Can we use the arishtam. Please advise

    • Sini

      October 26, 2014 at 6:59 pm

      Yes, you can use the arishtam. It is normal to have the white deposits. My apologies for the late reply.

  16. Sunil

    October 25, 2014 at 9:18 am

    Please help me how to make wine out of gooseberry

  17. Arunodaya mandira

    October 25, 2014 at 6:05 pm

    Thank you for this post, I believe it help me to prepare this wonderful formula to make aristam. I really appreciate for the same.

    • Sini

      October 26, 2014 at 6:56 pm

      Glad you liked it. Let me know how it comes out.

  18. Nisha

    November 20, 2014 at 1:56 pm

    I tried this nellikka arishtam and got the result. Thank you for the recipe. can I use karippetty for the same.

  19. Reji

    December 4, 2014 at 8:12 pm

    What to do if the nellika gets fungus on top of it?

    • John

      January 8, 2015 at 11:26 pm

      Me too waiting for a response,

      • Sini

        January 12, 2015 at 11:46 am

        If it there are white deposits on top of gooseberries, it is ok to use the arishtam. Do you see something different ?

    • Sini

      January 12, 2015 at 11:44 am

      If it there are white deposits on top of gooseberries, it is ok to use the arishtam. Do you see something different ?

    • ashima

      January 29, 2015 at 11:41 am

      Nice recipe…will try but have doubts about the temperature. I mean can this be made all the year round at any temperature or the brewing period requires some specific temperatures to be maintained throughout. I stay in a hill station and here the temperature ranges from 0 or sometimes even below to 3 to 4 degrees in winter from Nov- Dec to March-April and then goes up to 20-25 degrees.

      • Sini

        February 5, 2015 at 7:35 pm

        I have tried out only in the 15-35 degree Celsius range. I keep it inside a drawer. You may keep it longer if it is not fermented as specified in the recipe.

  20. Sanjay Sharma

    December 20, 2014 at 5:25 pm

    Nice recipe…will try but have doubts about the temperature. I mean can this be made all the year round at any temperature or the brewing period requires some specific temperatures to be maintained throughout. I stay in a hill station and here the temperature ranges from 0 or sometimes even below to 3 to 4 degrees in winter from Nov- Dec to March-April and then goes up to 20-25 degrees.

  21. John

    January 8, 2015 at 11:25 pm

    Is it Ok to have fungus on top of the gooseberries?

  22. saravanan

    January 18, 2015 at 6:58 pm

    now only i go to try for this,but what about the nellikka after filter it it can be used or not and how will i preserved

    • Sini

      February 5, 2015 at 7:32 pm

      I usually throw it away. Let me know if you find some method of using it.

  23. REGI THOMAS

    February 10, 2015 at 6:36 pm

    After 3 months open the jar …….. Whether 3 months correct?. Certain people say that 40 days are enough.

    • Sini

      February 11, 2015 at 9:24 am

      I usually keep it for 3 months. You can see the difference by checking the gooseberries early and also after 3 months.
      The extraction from gooseberries would be almost complete in 3 months. But for the case like grape arishtam extraction can happen faster and you don’t need to keep it for long.

  24. Aadhi

    March 21, 2015 at 1:41 pm

    Hi srini,
    I forgot to add black raisins in the recipe. It’s been a week now. The solution has Not shown any bubbles as a sign of fermentation. I tasted and found that the solution has absorbed all sugar from the jaggery and tastes like Amla juice with a slight kick. Am I on the right track? What should I do to correct the fermentation process ?

    • Sini

      April 3, 2015 at 7:42 am

      Yes, you are on the right track. You wont get any bubbles on top like we get in wine. You can add raisins now by making it to small pieces or by crushing.

  25. jyothi

    June 24, 2015 at 3:40 pm

    we do not add water.for 10 kg nellikka,we take 10 kg karippetty,300 gramunakkamunthiri,20 g each of cardamam,cloves,patta &black pepper.these 4 things are powdered.in a bharani,layer out nellikka,chakkara,munthiri&the powder,again in the same order till it is finished.put the lid,cover it with a clean cloth &kept untouched for 60 days.after 60 days,we filter the liquid into glass jars.we have it in the morning & at night after fooddaily.it is a verygood tonic for children.

  26. aswathy

    July 19, 2015 at 10:34 pm

    Thanks sini .pls post nellikka lehyam recipe

  27. Siju Jose

    October 19, 2015 at 10:56 am

    Hai sini,
    Instead of crush jaggery, I boil jaggery with water and add all contents together,it is any problem for fermentation

  28. Jissy Thomas

    November 1, 2015 at 12:00 pm

    I suffer from diabetes and am taking allopathy medicine. My doctor has told me to avoid taking jaggery. But I saw a programme based on Ayurveda where nellikka arishtam was mentioned as beneficial for those suffering from diabetes. I am confused. Is it okay to take this arishtam?

  29. Anu

    February 5, 2016 at 9:19 pm

    In some other recipes, it is mentioned that, do not keep the Arishtam for more than 41 days. Should I keep it for 3 months or 41 days?

  30. Anil

    February 26, 2016 at 9:53 am

    hi Sini, pls advice how much water to pour.

  31. Rashmi

    May 2, 2016 at 12:27 pm

    I had tried your recepie and it was excellent in taste. Thank you so much for this easy and nice recepie.

    • Sini

      October 6, 2016 at 3:51 pm

      Glad that you liked, Rashmi

  32. ilango murugesan

    May 11, 2016 at 9:11 am

    Hi Srini

    Can the residues after filtering out the arishtam be used as a compost in kitchen garden

  33. Jorden

    July 3, 2016 at 6:41 am

    Can I know whether this arishtam help for digestion. Can I add some gas to drink it like soda?

    • Sini

      September 21, 2016 at 9:16 am

      Sorry for the late response.
      Yes Jorden, You can use this for digestion. But I am not sure how it effects our body when we drink it like soda.

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