By Shreejan Sita

Aloe vera has been used in Rajasthan for thousands of years to sooth digestive “inconsistencies”, regulate the immune system, blood and heart, and maintain beautiful skin, among many more benefits.


The pulp of the aloe plant works best when fresh. It looks intimidating, but is really very easy. Our chef creates unique dishes from the gelatinous flesh such as stir fry and puddings.




2 large leaves of aloe vera plant

¾ liter cold, pure water

2 teaspoons honey

Juice of ½ lemon



  1. Peel the rounded side of the aloe vera leaves; discard the skin
  2. Slide your knife between the concave side of the leaf and meat
  3. Blend all ingredients in blender until smooth


Stay tuned for our Aloe Recipes in the new Asan Cookbook, coming March 2017!

At Shri Jasnath Ashram, guests can visit with Ramuji, our gardener, and learn how to harvest aloe and prepare aloe-based drinks and meals. Shri Jasnath will also be holding a Yogic Lifestyle Workshop in January 1 – 10, 2018 where participants can sample aloe juice, aloe curries and other delicious healthy dishes from the traditional local cuisine. To find out more information about the Workshop contact the Ashram at

cover of cook book

Download a page from our recipe book “˜Aloo Ghobi’