Summer Special Nannari Sarbath Recipe
Nannari, commonly known as Indian sarsaparilla, is an ayurvedic herb native to India. Ananthmoola and anantvel are two other names for it. Its roots are used to make nannari syrup. The roots have a strong scent, which can be felt in the syrup.
The “Nannari” extract is made by steam distilling the roots, then combining them with citric acid, water, and sugar in certain quantities to make the “Nannari” concentration or syrup. Nannari root is not widely available in most supermarkets or grocery stores. The herb “sarsaparilla,” also known as “nannari,” is a wonder herb that, with its cooling therapeutic properties, would come in handy during the summer, protecting one from frequent summer ailments other than nannari sarbath there are other drinks as well which will help your body to stay cool in summer and are easy to prepare such as neer mor and pan shots .
Nannari syrup is a syrup prepared from the root of its shrub. According to considerable studies, sarsaparilla has no known negative effects because it serves as a diaphoretic. It is used as a demulcent to reduce discomfort in the body and keep the body cool. It also works as a diuretic, toning the urinary system and reducing stone formation. Tonsillitis is also controlled by it.
Nannari Sharbat Recipe
Ingredients
To make nannari syrup
- 50 g nannari root
- 250 g sugar
- 2 & 1/2 cups water
- 2 tsp lemon juice
Making nannari sharbat
- 1 cup water
- 3 to 4 tbsp nannari syrup
- 1/2 lemon
Instructions
To make nannari syrup
- Take 50g of nannari root and weigh it. Wash the roots two or three times with water until the clay is removed. Dry it well until no moisture remains. Crush the roots once or twice with a mortar and pestle until they loosen up and break into two to three pieces. Separate the white and brown parts and place them in a bowl.
- Remove all white parts and place the brown parts in a mixer. Pulse once or twice to break the pieces up even more.
- Boil the water until bubbles emerge. Remove the switch and add the nannari roots. Close the container tightly with a lid and leave the roots in the water for 5–6 hours overnight.
- After the time has passed, strain in a double-folded muslin cloth to ensure that even the small particles are strained. Add the sugar now.
- In a large mixing bowl, combine all ingredients until they are completely dissolved.
- Heat the syrup and let it boil until it reaches a fine string consistency, similar to a single thread.
- It will have a honey-like consistency. Allow it to cool completely before adding lemon juice. Refrigerate the mixture in a clean jar.
Making nannari sharbat
- Take a serving glass and fill it with 3 tbsp of nannari syrup.
- Add 1 cup of water, followed by ice cubes.
- After that, squeeze the lemon juice.
- Serve chilled with a quick stir.
Notes
- In a cup, measure the roots
- You can also use crushed ice.
- To prepare nannari soda sharbat, use soda water instead of plain water (it’s completely your choice).
- Make sure you’re in a single thin string consistency when turning off the light.
- This consistency will take at least 15 minutes to attain.
- Citric acid and sodium benzoate were required in the original recipe.
- However, the natural method of substituting lemon juice for citric acid is preferred.
- Before crushing the roots, make sure they’re clean.
Nutrition
Nannari Juice Benefits
- Nannari has a cooling effect on the body and is particularly good in the summer. It’s also a blood purifier and a urinary infection treatment.
- Nannari sharbat is an ancient cooling beverage that is superior to cola drinks.
- Nannari syrup mixed with a glass of water is an efficient home treatment for body pain relief. The benefits of nannari syrup include the treatment of stomach issues. If you have moderate indigestion or are not hungry, you will feel better if you take nannari syrup.
- It may also help with digestion and weight management by improving the body’s metabolism.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
