Nannari Sarbath Recipe / Homemade Nannari Syrup Recipe with step by step pictures and a short YouTube video. In this post, I have shared the method of making Nannari Syrup in the home from scratch along with sarbath making. Nannari in Tamil, Anantamul in Hindi, Sarasaparilla in English is a wonder herb from Mother Nature and widely used in Ayurveda. The outer brown part is used to prepare the syrup, the roots purify the blood, helps in digestion, heals urinary infection and above all natural body coolant for the body without any artificial flavours or preservatives. Usually, sugar is used to prepare the syrup, but you can use jaggery or palm sugar and flavour it with orange, rose, grape essence too with the respective colours added. It took 2 days for me to finish the whole process, breaking the roots was only a little bit tedious but otherwise, everything was finished in a wink. You can get these Nannari Roots in all the supermarkets, grocery shops and online too, if you don’t want to spend much time in breaking the roots, you can buy Nannari powder too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel. Ok, let’s hop to the recipe.
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Nannari in Tamil, Sarasaparilla in English is a wonder herb from Mother Nature and widely used in Ayurveda. In this post, I have shared the method of making homemade nannari syrup recipe from scratch along with making of nannari sarbath recipe.
- 50 Grams Nannari Root / Sarasaparilla Roots
- 1 Cup Sugar
- 3 Cups Water
- 2 to 3 tsp Lemon Juice
- 3 to 4 tbsp Nannari Syrup
- 1 Cup Water
- 2 tsp Lemon Juice
- Few Ice Cubes
- First, measure and keep all the ingredients ready. Then wash the Nannari roots, 3 to 4 times, until the sand/clay runs off. Dry it for 30 minutes, till all the moisture is absorbed (I sun dried it).
With the help of mortar and pestle, crush/break the roots into 2 to 3 pieces. Remove the white part inside the roots and discard it. Do the same with the remaining roots. Collect all the brown/outer part of the roots and transfer it to a mixer.
Pulse/grind it, till it becomes a semi-coarse powder. To a heavy bottomed pan, pour 3 cups of water.
- Then add the grounded nannari root powder and just give a boil for 2 minutes. Keep covered for a day or for a minimum time of 8 hours.
- Take a bowl and keep a cotton cloth above it. Pour the soaked root powder with water. Squeeze the cloth, so the nannari extract comes out. Filter it twice, so there are no particles from the roots.
- Transfer the nannari extract to a pan and add sugar. Boil it in medium flame, till you get a very fine string consistency (watch my full video link, to know about the string consistency). It takes about 15 minutes to reach consistency.
- Allow it to cool completely, add lemon juice, mix well and store it in a clean jar. I have shared below the method of making Nannari Sarbath using Homemade Nannari Syrup. Pour 3 to 4 tbsp of nannari syrup in a bowl.
Squeeze 2 to 3 tsp of lemon juice and pour 1 cup of water. Add a few ice cubes and mix well. Serve it chilled.
Enjoy this Nannari Sarbath Recipe chilled to beat the summer heat.
Tips for Homemade Nannari Syrup Recipe
- If you want to shortcut the process, you can buy the Nannari Root Powder itself, then you can follow the method from Step:4.
- Clean the Nannari roots thoroughly to remove the sand/clay from the roots, so rinse it well.
- Dry the roots for at least 30 minutes and ensure there is no moisture before crushing it.
- Discard the inner/white part and use only the brown outer part.
- Strain the nannari root powder 2 or 3 times (Step:5)and ensure there is no fine root powder in the extract.
- Single fine string consistency is enough (not 1 or 2 string consistency). It takes about 15 minutes to reach it.
- Always add lemon juice after the syrup cools down completely, else the syrup tastes bitter.
- Don't skip lemon juice as it prevents the syrup from crystallizing.
- Lemon juice can be replaced with citric acid too.
- This Homemade Nannari Syrup Recipe stays good for 6 months when stored in a clean jar and kept under refrigeration.