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 cupNannari 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.
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.
