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 tablespoon 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!