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 🙂
Nannari Sarbath Recipe – Ingredients
Preparation Time : 8 hrs | Cooking Time : 20 mins / toast | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
For Nannari Syrup
Nannari Root – 50 gms(1/2 cup)
Sugar – 250 gms (1 cup)
Water – 2 and 1/2 cups
Lemon Juice – 2 tsp
For Nannari Sarbath
Water – 1 cup
Nannari Syrup – 3 to 4 tbsp
Lemon Juice – from half
Method:
- 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.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.
- 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 chilled!
This is how they serve in shops with crushed ice…I tried that too …yummm!
My 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 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.
Nice presentation ..The methods are clear to follow..
That was really very tempting. Loved the neat n clean instructions. Bookmarked.
such a treasure is this post!!! love it so much!! thanks for sharing sharmi!!
What a beautiful color!!! Looks so good Sharmi 🙂
hats off!!! always buy nannari concentrate from the shop… it is so good to make at home…
I miss this drink a lot in Summer … as i travel i made sure my dad get me this 🙂
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?
Yes I got it from naatu marunthu kadai only…..Not sure other sources where we can get them
Thanx akka for sharing a valuable drink
Yummm Sharmi,Timely post!!!i hav the roots,but had few doubts 🙁 Thanks for sharing the recipe of nannari syrup!
Never thought v can make nannari syrup also at home. Hats off to U. Nannari sarbath looks refreshing….
Nice effort, I know how flavorful this could be and its home made, we can have the full goodness without any artificial additives.
very True 🙂
Ya Raji…. Its really a good idea for all those who are much health concerned
I was waiting for this.. Thank you sharmi 🙂 You rock!!!
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.
Amazing recipe.. home made nannari syrup will be incredibly yummy..good effort.
Lots of hard work..! 🙂
looks so inviting, perfect thirst quencher!
This brings back old memories….will have to shop for nanari roots next time i am in India
Thanks
Very well explained.. Thanks! 🙂
is nannari ver and vettiver are same?????
No they are different…
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..
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
I love the pic that you took from the dining u 🙂 Awesome shots and lovely recipe. you are a rocking blogger 🙂
I tried this today… Wow it's amazing… Loved this sarbhath.
I tried this… Wow turned out to be excellent… Simply loved it.
Thanks for sharing nice recipe. Can the syrup be kept without refrigerate?
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
If I refrigerate how many days will it be good any idea??
For a month atleast
Nice recipe and clicks. Is it must to remove the inner part of the root. just to know
Yes it should be removed….
beautifully demonstrated… I made it & kids just loved it.. Thnx
can we use jaggery instead of sugar? –Abitha
I am not sure Abitha, but you can try with a smaller quantity and see
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 ?
Adding saffron will change the flavour ?!
I am not sure too, it was written like that from the orginal recipe I referred
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.
how long we can keep it ?
It keeps well atleast for 2-3months refrigerated
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.
I am not sure of it Priya…this is how it looks
Hello
The stick like appearance in nannari ver. The one shown here is magali ver. Both are different, but have same content.
very good recipe but u have to add soda water then it will give more taste
Good post!
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.
Can u tell me how much water u have used
Please check the ing list have mentioned it there
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 ?