NANNARI SARBATH

Nannari sarbath is made from nannari root(Indian sarsaparilla root). It is commonly consumed during summers to prevent dehydration. These roots are famous for its body cooling properties. It is rich in antioxidant and, is used as a natural medicine to treat urinary tract infections.

Nannari roots are powdered, boiled and cooked with sugar to form a syrup. Few tablespoons of the syrup is added to chilled water or soda to make nannari sarbath. Badam pisin(almond gum) and sabja seeds(basil seeds) can also be added to the sarbath to enhance the nutritional value and taste.

ABOUT THE RECIPE:

Nannari syrup can be easily made at home. It can be stored at room temperature for upto 1 month. It is also readily available in any store. The store bought nannari syrup has a light yellow color to it whereas, the syrup made at home has a dark brown color to it. Their color may differ but, they both taste similar.

In this blog, I’ve included the recipe for nannari syrup and, 2 different methods to make nannari sarbath. One is made with homemade syrup and, the other method is made with store bought syrup.

INGREDIENTS FOR NANNARI SYRUP:

• NANNARI ROOT – 50 GMS
• SUGAR – 1/2 CUP
• LEMON JUICE – 1 TSP

HOW TO MAKE NANNARI SYRUP:

• Wash the nannari root thoroughly with water and, soak it in water for at least 6 to 7 hours or overnight.

• After 6 to 7 hours, filter the water and, add the nannari roots to the blender and, blend them to a fine powder.

• Heat a kadai/wok and, add 1 litre of water to it.

• Add the blended powder to the water and, let it boil.

• It has to boil until, it reduces to half.

• Once it is reduced to half, filter it.

• We just need the filtered water. The powdered roots can be discarded.

• Heat a kadai/wok and, add 1/2 cup of sugar to it.

• Also, add the filtered water to it. Let it boil until, it reaches the syrup consistency. It takes around 15 minutes on high flame.

• It will start to form bubbles, when it reaches the syrup consistency. At this stage, turn off the flame.

• The bubbles subside and, it will have a dark brown color with a syrup consistency. Add 1 tsp of lemon juice to it. The lemon juice helps to maintain the consistency of the syrup.

• Once it cools down completely, transfer it to a glass container. It can be stored at room temperature for upto 1 month.

NANNARI SYRUP IS READY.

INGREDIENTS FOR NANNARI SARBATH:

• NANNARI SYRUP – 2 ~ 3 TBSP(FOR 1 GLASS OF WATER/SODA)
• SOAKED BADAM PISIN – 1 TBSP
• SOAKED SABJA SEEDS – 1 TBSP
• LEMON JUICE – 1 TSP

HOW TO MAKE NANNARI SARBATH:

METHOD – 1 :

• In a glass, add 3 tbsp of nannari syrup and 1 tsp of lemon juice.
• Fill the glass with chilled water or soda.

NANNARI SARBATH IS READY.

METHOD – 2 :

• In a glass, add 3 tbsp of nannari syrup, 1 tbsp of soaked badam pisin, 1 tbsp of soaked sabja seeds and 1 tsp of lemon juice.
• Fill the glass with chilled water.

NANNARI SARBATH IS READY.

NANNARI SARBATH

Recipe by foodpassion1513Course: Drinks, Summer recipes, Traditional recipe, Uncategorized, vegan, Vegetarian

Servings

10

servings

Prep timeminutes

Cooking time

30

minutes

Calories

50-60

kcal

Ingredients

• NANNARI ROOT – 50 GMS

• SUGAR – 1/2 CUP

• LEMON JUICE – 1 TSP

Directions

• Wash the nannari root thoroughly with water and, soak it in water for at least 6 to 7 hours or overnight.
• After 6 to 7 hours, filter the water and, add the nannari roots to the blender and, blend them to a fine powder.
• Heat a kadai/wok and, add 1 litre of water to it.
• Add the blended powder to the water and, let it boil.
• It has to boil until, it reduces to half.
• Once it is reduced to half, filter it.
• We just need the filtered water. The powdered roots can be discarded.
• Heat a kadai/wok and, add 1/2 cup of sugar to it.
• Also, add the filtered water to it. Let it boil until, it reaches the syrup consistency. It takes around 15 minutes on high flame.
• It will start to form bubbles, when it reaches the syrup consistency. At this stage, turn off the flame.
• The bubbles subside and, it will have a dark brown color with a syrup consistency. Add 1 tsp of lemon juice to it. The lemon juice helps to maintain the consistency of the syrup.
• Once it cools down completely, transfer it to a glass container. It can be stored at room temperature for upto 1 month.
• NANNARI SYRUP IS READY.
• HOW TO MAKE NANNARI SARBATH:
• METHOD – 1 :
• In a glass, add 3 tbsp of nannari syrup and 1 tsp of lemon juice.
• Fill the glass with chilled water or soda.
• NANNARI SARBATH IS READY.
• METHOD – 2 :
• In a glass, add 3 tbsp of nannari syrup, 1 tbsp of soaked badam pisin, 1 tbsp of soaked sabja seeds and 1 tsp of lemon juice.
• Fill the glass with chilled water.
• NANNARI SARBATH IS READY.