Nannari Syrup (from scratch) | How to make Nannari Syrup (from scratch)
About Nannari Syrup (from scratch)
Nannari drink/sharbath is quite famous in southern states of India especially Andhra and Tamil nadu.The biological name for nannari is sarsaparilla roots. It is also known as sugandhi because of its pleasant blossom aroma. It is well known for its medicinal properties and serves as an excellent body coolant. These are easily available at ayurveda or unani pharmacy stores. Nannari syrup can be stored at room temperature or in refrigerator for more than two months. The nannari syrup sold in the market is just caramelised sugar with essence which can no way be compared to home made syrup. So this summmer lets refresh country style (desi). It serves as an excellent gifting option to friends too.
Nannari Syrup (from scratch) is a delicious dish which is liked by people of all age groups. Nannari Syrup (from scratch) by Nusrath Jahan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Nannari Syrup (from scratch) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Nannari Syrup (from scratch) takes 720 minutes for the preparation and 240 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Nannari Syrup (from scratch) is a good option for you. The flavour of Nannari Syrup (from scratch) is tempting and you will enjoy each bite of this. Try this Nannari Syrup (from scratch) on weekends and impress your family and friends. You can comment and rate the Nannari Syrup (from scratch) recipe on the page below.
Ingredients to make Nannari Syrup (from scratch)
- 1/2 kilo - Nannari roots
- 2 kg - sugar
- 3+3 litres - water
How to make Nannari Syrup (from scratch)
My Tip:Use sterilized spoon and bottles to stir and store the syrup, if storing it for long period. Always bottle cooled nannari syrup to prevent from spoiling. Double filter it properly as it contains silt settled down upon cooling. Water is the biggest enemy of nannari syrup while cooling too do not close the vessel with lid instead use cloth to cover. As the vapour condenses on touching the lid and water droplets fall in the syrup in turn spoiling the syrup.