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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
Cook Time20 minutes
Total Time8 hours 20 minutes
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 teaspoon lemon juice

FOR NANNARI SARBATH

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 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!

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.
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