I made chyawanprash but after some day ,it start getting fungus on it. Advice me for the solution or any material helps in long lasting
Cook chyawanprash properly till thick (no water should remain). Add honey only after it cools. Add enough ghee and sugar/jaggery (helps preservation). Store in clean, dry glass bottle. Always use dry spoon. Keep in cool, dry place and close lid tightly.
-Use sterilized jars and clean, dry spoons. Moisture: Cook thick; avoid water contact. -Storage: Airtight jar, cool & dark place; fridge helps. -Natural preservatives: Add honey, ghee, and spices like black pepper or dry ginger. -Optional: Small amount of alcohol can extend shelf life. ✅ With these, it can last 2–3 months at room temp, 6 months in fridge.
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