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    You are here: Home / Recent Posts / Nannari Sarbath

    Nannari Sarbath

    March 31, 2014 by Sharmilee J 52 Comments

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    Nannari Sarbath is a tasty, aromatic juice made by boiling coarsely grind nannari root with sugar / jaggery to form syrup and then a portion of it is mixed with cold water to a chill drink. Nannari Sarbath is a body coolant & a refreshing drink which is a ton better than carbonated drinks. Nannari Sarbath Recipe

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    Nannari Sarbath(Nannari Sharbath) is one of the refreshing drinks we relish every summer.I remember the nannari syrup bottles lined up in stores, the bright and vibrant colors always fasinated me 🙂 The herb Sarsaparilla, better known as Nannari in Tamil or Naruneendi in Malayalam is a wonder herb from nature which cools down the body heat so its best to have it in summers.I have seen these nannari syrup bottles in many stores especially during summer but I wanted to try making it from the scratch as amma was insisting me to try it  since last summer as she had the recipe in her cookbook.

    Hubby bought nannari roots from Naatu Marunthu Kadai(Country Drug Stores) and last week I made the nannari syrup / concentrate.It is a bit time consuming process but worth it as I am satisfied completely with the taste, it is just like the ones we taste at shops or should say its even more better minus the artificial flavours and colors which we get in store bought syrups.We are enjoying the homemade nannari sarabath, I am yet to make another batch of syrup on demand and need as the one I made is almost over already.

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    Nannari Sarbath RecipePin

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    📖 Recipe

    Nannari
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    Nannari Sarbath | Nannari Syrup

    Nannari Sarbath is a tasty, aromatic juice made by boiling coarsely grind nannari root with sugar / jaggery to form syrup and then a portion of it is mixed with cold water to a chill drink. Nannari Sarbath is a body coolant & a refreshing drink which is a ton better than carbonated drinks.
    Prep Time8 hours hrs
    Cook Time20 minutes mins
    Total Time8 hours hrs 20 minutes mins
    Servings1 Cup Nannari Syrup
    AuthorSharmilee J

    Ingredients

    FOR NANNARI SYRUP

    • 1/2 cup nannari root ~ 50 gms
    • 1 cup sugar ~ 250 gms
    • 2 and 1/2 cups water
    • 2 tsp lemon juice

    FOR NANNARI SARBATH

    • 1 cup water
    • 3 to 4 tbsp nannari syrup
    • lemon juice from half lemon

    Instructions

    • Measure 50gms of nannari root. Wash the roots 2 to 3 times by rubbing it in water well until the clay comes out of the root.
    • Dry it for a while until there is no moisture.
    • Using a mortar and pestle crush the roots once or twice so that the root loosens up and breaks into two to three pieces.
    • Remove the white part alone and collect the brown part in a bowl.
    • Discard all the white part and collect the brown part in a mixer and pulse it once or twice just to break the pieces further. Set aside.
    • Boil water until bubbles starts appearing. Switch off and add the nannari roots.
    • Close it tightly with a lid and Let the roots stand in water for for 5-6hrs or overnight undisturbed.
    • After the mentioned time, strain in a muslin cloth which is double folded – this is ensure even the fine particles are strained. Now add sugar.
    • Mix well until it dissolves.
    • Now heat up the syrup and let it boil until it reaches a fine string of single thread consistency. Switch it off.
    • The consistency will look more like honey. Cool down completely and add lemon juice.
    • Transfer to a clean container and refrigerate it.
    • Now for preparing nannari sarbath take a serving glass add 3 tbsp of the glass with nannari syrup.
    • Add ice cubes, then 1 cup of water…then squeeze lemon juice, discarding the seeds. Give a quick stir and serve chilled.
    • Serve Nannari Sarbath chilled!

    Notes

    • I measured the roots in cup and it was 1/2 cup.
    • You can add crushed ice as well.
    • You can add soda water instead of plain water to make nannari soda sarbath.
    • Make sure to switch off in single thin string consistency. It will take at least 15mins for this consistency to reach.
    • The syrup gets slightly thick after cooling down and storing.
    • Make sure to wash the roots before crushing it.
    • Use a double folded muslin cloth to strain to remove even the fine root particles.
    • I didn't add any artificial colors. Usually store bought nannari syrup comes in bright yellowish orange. If you wish add a pinch of kesari color while the syrup boils.
    Nutrition Facts
    Nannari Sarbath | Nannari Syrup
    Amount Per Serving (200 ml)
    Calories 76 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.02g
    Sodium 15mg1%
    Potassium 67mg2%
    Carbohydrates 200g67%
    Fiber 0.3g1%
    Sugar 200g222%
    Protein 1g2%
    Vitamin A 950IU19%
    Vitamin C 7mg8%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Nannari Sarbath Recipe Step by Step

    1. Measure 50gms of nannari root.Wash the roots 2 to 3 times by rubbing it in water well until the clay comes out of the root.Dry it for a while until there is no moisture.Using a mortar and pestle crush the roots once or twice so that the root loosens up and breaks into two to three pieces.Remove the white part alone and collect the brown part in a bowl.
      How to make nannari sarbath - Step1Pin
    2. Discard all the white part and collect the brown part in a mixer and pulse it once or twice just to break the pieces further.Set aside.
      How to make nannari sarbath - Step2Pin
    3. Boil water until bubbles starts appearing.Swicth off and add the nannari roots.Close it tightly with a lid and Let the roots stand in water for for 5-6hrs or overnight undisturbed.
      How to make nannari sarbath - Step3Pin
    4. After the mentioned time, strain in a muslin cloth which is double folded – this is ensure even the fine particles are strained.Now add sugar.How to make nannari sarbath - Step4Pin
    5. Mix well until it dissolves.Now heat up the syrup and let it boil until it reaches a fine string of single thread consistency.Switch it off.How to make nannari sarbath - Step5Pin
    6. The consistency will look more like honey.Cool down completely and add lemon juice.Transfer to a clean container and refrigerate it.Now for preparing nannari sarbath take a serving glass add 3 tbsp of the glass with nannari syrup.How to make nannari sarbath - Step6Pin
    7. Add ice cubes, then 1 cup of water…then squeeze lemon juice,discarding the seeds.Give a quick stir and serve chilled.How to make nannari sarbath - Step7Pin

    Serve chilled!
    This is how they serve in shops with crushed ice…I tried that too …yummm!
    How to make nannari sarbath

    Pin

    Homemade Nannari Syrup RecipePin

    Expert Tips

    • I measured the roots in cup and it was 1/2 cup.
    • You can add crushed ice as well.
    • You can add soda water instead of plain water to make nannari soda sarbath.
    • Make sure to switch off in single thin string consistency.It will take atleast 15mins for this consistency to reach.
    • The orginal recipe insisted to add citric acid and sodium bezoate.But I preferred the natural way adding lemon juice replacing citric acid.
    • The syrup gets slightly thick after cooling down and storing.
    • Make sure to wash the roots before crushing it.
    • Use a double folded muslin cloth to strain to remove even the fine root particles.
    • I didnt add any artificial colors.Usually store bought nannari syrup comes in bright yellowish orange.If you wish add a pinch of kesari color while the syrup boils.

    Nannari Sarbath RecipePin

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    Filed Under: Homemade at SharmisPassions, Nannari Recipes, RandomPosts, Recent Posts, Summer Drinks, summer specials

    Reader Interactions

    Comments

    1. prethika skm

      March 31, 2014 at 5:29 am

      Nice presentation ..The methods are clear to follow..

      Reply
    2. Arjunan Akilandeswari

      March 31, 2014 at 5:37 am

      That was really very tempting. Loved the neat n clean instructions. Bookmarked.

      Reply
    3. Sowmya Karthy

      March 31, 2014 at 5:41 am

      such a treasure is this post!!! love it so much!! thanks for sharing sharmi!!

      Reply
    4. Padmajha PJ

      March 31, 2014 at 6:20 am

      What a beautiful color!!! Looks so good Sharmi 🙂

      Reply
    5. Rafeeda AR

      March 31, 2014 at 6:31 am

      hats off!!! always buy nannari concentrate from the shop… it is so good to make at home…

      Reply
    6. Samu Sivarajan

      March 31, 2014 at 6:47 am

      I miss this drink a lot in Summer … as i travel i made sure my dad get me this 🙂

      Reply
    7. Sandhiya

      March 31, 2014 at 7:26 am

      Wow .. super .. never knew that nanari syrup can be made in home.. very useful post..I brought the syrup at store only,definitely will try ur recipe..is nanari root available only in nadu marunthu kadai-a?

      Reply
      • SHARMILEE J

        March 31, 2014 at 11:40 am

        Yes I got it from naatu marunthu kadai only…..Not sure other sources where we can get them

        Reply
    8. Unknown

      March 31, 2014 at 7:46 am

      Thanx akka for sharing a valuable drink

      Reply
    9. Geethu Sathiyan

      March 31, 2014 at 7:58 am

      Yummm Sharmi,Timely post!!!i hav the roots,but had few doubts 🙁 Thanks for sharing the recipe of nannari syrup!

      Reply
    10. esther

      March 31, 2014 at 9:00 am

      Never thought v can make nannari syrup also at home. Hats off to U. Nannari sarbath looks refreshing….

      Reply
    11. Raks anand

      March 31, 2014 at 9:36 am

      Nice effort, I know how flavorful this could be and its home made, we can have the full goodness without any artificial additives.

      Reply
      • Samu Thangadurai

        March 31, 2014 at 12:01 pm

        very True 🙂

        Reply
      • Malathi ganesh

        March 31, 2014 at 4:19 pm

        Ya Raji…. Its really a good idea for all those who are much health concerned

        Reply
    12. Ramya

      March 31, 2014 at 10:01 am

      I was waiting for this.. Thank you sharmi 🙂 You rock!!!

      Reply
    13. Priya Suresh

      March 31, 2014 at 12:26 pm

      My mom makes her syrup like this, actually i asked her to send me some nannari roots, well done Sharmi, prefect post for the summer.

      Reply
    14. Anu s kitchendelights

      March 31, 2014 at 12:51 pm

      Amazing recipe.. home made nannari syrup will be incredibly yummy..good effort.

      Reply
    15. Unknown

      March 31, 2014 at 1:18 pm

      Lots of hard work..! 🙂

      Reply
    16. Niloufer Riyaz

      March 31, 2014 at 1:53 pm

      looks so inviting, perfect thirst quencher!

      Reply
    17. 4N GIRL

      March 31, 2014 at 2:12 pm

      This brings back old memories….will have to shop for nanari roots next time i am in India

      Reply
    18. Masthan Khan

      March 31, 2014 at 3:13 pm

      Thanks

      Reply
    19. Hari Chandana P

      March 31, 2014 at 4:35 pm

      Very well explained.. Thanks! 🙂

      Reply
    20. Manjula K

      April 01, 2014 at 2:18 am

      is nannari ver and vettiver are same?????

      Reply
      • SHARMILEE J

        April 01, 2014 at 10:55 am

        No they are different…

        Reply
    21. Arthi Rajeswari

      April 01, 2014 at 11:21 am

      Very well explained.. U rock in this summer with ur recipes.. Im yet to try ur paneer soda recipe.. Will definitely prepare this one too..

      Reply
    22. clara

      April 02, 2014 at 3:22 am

      Thank you so much for these traditional recipe. I have tried many of ur recipes they r awesome. any tips to find the original root? Once I paid s bomb& got fake ones. In cbe where will l ger. Thsks

      Reply
    23. Nithya

      April 02, 2014 at 5:36 am

      I love the pic that you took from the dining u 🙂 Awesome shots and lovely recipe. you are a rocking blogger 🙂

      Reply
    24. RevathySuresh

      April 02, 2014 at 8:37 pm

      I tried this today… Wow it's amazing… Loved this sarbhath.

      Reply
    25. RevathySuresh

      April 02, 2014 at 8:39 pm

      I tried this… Wow turned out to be excellent… Simply loved it.

      Reply
    26. Suthi R

      April 13, 2014 at 9:59 am

      Thanks for sharing nice recipe. Can the syrup be kept without refrigerate?

      Reply
      • SHARMILEE J

        April 13, 2014 at 3:45 pm

        As there are no preservatives used I am not sure whether it will last that long without refrigeration….may one or 2 days its ok but after that it needs to be refrigerated

        Reply
        • Jaina

          June 14, 2018 at 11:14 am

          If I refrigerate how many days will it be good any idea??

          Reply
          • Sharmilee J

            July 12, 2018 at 9:38 am

            For a month atleast

            Reply
    27. Unknown

      April 17, 2014 at 7:44 am

      Nice recipe and clicks. Is it must to remove the inner part of the root. just to know

      Reply
      • SHARMILEE J

        April 20, 2014 at 2:43 am

        Yes it should be removed….

        Reply
    28. maya menon

      November 18, 2015 at 1:41 pm

      beautifully demonstrated… I made it & kids just loved it.. Thnx

      Reply
    29. Abitha

      March 07, 2016 at 3:45 am

      can we use jaggery instead of sugar? –Abitha

      Reply
      • SHARMILEE J

        March 07, 2016 at 2:23 pm

        I am not sure Abitha, but you can try with a smaller quantity and see

        Reply
    30. Abitha

      March 12, 2016 at 8:28 am

      I got 100 gms of nannari and tried one half with sugar and another with jaggery.
      Both came out well. Slightly different taste . But I prefer the jaggery version
      Also I added saffron while boiling instead of colour.

      Thanks for the great recipe.
      Also a quick question why should we discard the white part ?

      Reply
      • SHARMILEE J

        March 13, 2016 at 4:09 pm

        Adding saffron will change the flavour ?!
        I am not sure too, it was written like that from the orginal recipe I referred

        Reply
      • Acchu

        April 19, 2016 at 4:00 am

        Yes, Initially jaggery was used in the later stage people started using white sugar. ( Mentioned by Nannari factory owner ).

        White sugar is not at all good for health so kindly use Jaggery.

        Reply
    31. Jijin Rav

      March 16, 2016 at 1:53 pm

      how long we can keep it ?

      Reply
      • SHARMILEE J

        March 24, 2016 at 5:01 am

        It keeps well atleast for 2-3months refrigerated

        Reply
    32. Priya Magudesh

      March 17, 2016 at 9:38 am

      hi mam,yesterday i brought nanari root from nadu marunthu kadai they gave me like a stick.can i use that also va-?i didnt get what you have shown in the picture.

      Reply
      • SHARMILEE J

        March 24, 2016 at 5:05 am

        I am not sure of it Priya…this is how it looks

        Reply
      • ANAND BALAN

        June 28, 2016 at 8:52 am

        Hello
        The stick like appearance in nannari ver. The one shown here is magali ver. Both are different, but have same content.

        Reply
    33. G S Reddy

      March 19, 2016 at 11:25 am

      very good recipe but u have to add soda water then it will give more taste

      Reply
    34. Ryan

      August 02, 2016 at 11:50 am

      Good post!

      Reply
    35. Imam Shaik

      August 29, 2016 at 6:09 pm

      I grew up drinking Nannri as a child in Southern AP. I am fascinated with the Nannari sharbath and Lassi. I bought Nannari roots from India. This post makes my day. Thank you.

      Reply
    36. ayshath

      October 13, 2016 at 3:09 pm

      Can u tell me how much water u have used

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:25 am

        Please check the ing list have mentioned it there

        Reply
    37. Bakya Ashwini

      November 07, 2016 at 2:47 pm

      Hi sharmi. Thank you for the wonderful recipe . May I know how long I can store the syrup? Can I add honey or panalkalkandu instead of sugar ?

      Reply

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