Chyavanaprash is an example of Avaleha Kalpana.

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(Confections)
 Leha or avaleha is one among the varieties of food categorization as bhaksya,
bhojya, peya and lehya or leha. Among these leha is an important secondary
preparation of Ayurveda pharmaceutics.
 Synonyms: Rasakriyā, lehya, ghanasāra, ghanasattva.
 The term lehya is that the preparation which has lickable consistency.
Avaleha Kalpanā

2.  According to Sārangdhara:
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Definition
Avaleha is a semisolid preparation prepared by solidifying any of the liquid
preparation along with desired quantity of sweetening agents, fine powder of
medicated drugs as prakṣepaka dravyas and ghṛta or madhu as mentioned.

3. Essential ingredients to prepare avaleha
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 Drava dravya: Kaṣāya, svarasa or any other liquid preparation.
 Madhura dravya: Guḍa, śārkara, khaṇḍa śārkara etc sweetening agents.
 Auṣadha dravya: Powder of medicinal drugs or certain fruits pulp.
 Ghṛta and madhu: Ghee and honey as mentioned in the preparation.

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Anukta māna
When the ratio of essential ingredients to be taken is not mentioned in the
given preparation:
To 1 part of auṣadha dravya:
 4 parts of śārkara or khaṇḍa śārkara.
 2 parts of guda (jaggery).
 4 parts of drava dravya.

5. . The kaṣāya, svarasa or any other liquid preparation is prepared first as per the classical
reference.
The sweetening agents like guḍa, śārkara or khaṇḍa śārkara are dissolved in liquid
preparation over mild fire in a clean stainless steel vessel.
The blend may be filtered once through a clean cloth to get rid of physical impurities
present in sweeting agent.
The filtrate is again boiled and reduced over mild fire to a thicker consistency of 1-2
threads.
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General steps of avaleha preparation:

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Ghee is added to the preparation just before getting the paka laksana or the
asanna paka laksana stage.
As avaleha pāka lakṣaṇa are attained, the vessel is taken out of fine powder of
medicinal drugs added little by little and stirred well to a homogeneous
mixture.
Honey should be added after preparation is fully cool and it is packed in dry
airtight wide mouthed containers and preserved.

7. .
 Confirmatory tests:
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Avaleha Pāka lakṣaṇa
The confirmatory tests for avaleha preparations may be categorized as tests
during the preparation and after the preparation.

8. .
 Tests during the time of preparation (Pākakālina):
 Tantumattva (Thready consistency): As the liquid starts thickening a part
of pāka material taken between thumb and index finger is pressed and
released to find out the number of threads (1-2 threads) appearing.
 Apsumajjati (Sinks in water): A part of thickened paka material is put into a
small bowl containing little quantity of stable water. The material settle at the
bottom of water, indicates the completion of preparation.
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9. .
 Test at the end of the preparation (Pākānantara):
 Kharatva/sthiratva (Rough and stable): A part of finished material is
rubbed in between the thumb and index finger to feel the roughness
(kharatva) in it because of the fine powder of medicinal drugs added to it.
 Aṅguli mudrā (Finger prints are imparted): End product when pressed
between fingers, the prints of finger are imparted over it which is also a sign
of perfect preparation.
 Gandha, varna and rasodbṅava (Color, odor and taste): Applicable
colour, odor and taste of the medicinal drugs used is essential in the end
product which indicates the use of genuine ingrediets.
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10. .
 Dose: 1pala (48 g)
 Anupān: Go-dugdha, uṣṇodaka, ikṣurasa or any kvātha preparation.
For 1 year the product can be stored in suitable, dry, airtight, wide mouthed
containers.
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Ayurveda is a god send medicinal delight.
Thank You…..
Be healthy with Ayurveda