Name: Nannari Syrup (from scratch) recipe by Nusrath Jahan at BetterButter
Prep time: 720 min
Cook time: 240 min
Total time: 960 min
Yield: 10
Ingredients: 1/2 kilo - Nannari roots; 2 kg - sugar; 3+3 litres - water

ABOUT Nannari Syrup (from scratch) RECIPE

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.

Instructions

Clean the nannari roots. Remove dirt and weeds properly.
Wash them under running water until you get rid of the silt.
In a big vessel soak nannari roots in 3 litres of water over night.
In the morning put the vessel on the stove and boil the roots for 1 hour on high flame.
Carefully sieve the liquid using a colander.
Now add 3 litres of water to the roots again and boil for one more hour.
Again strain the liquid and discard the roots.
Now add sugar to the whole liquid, stir and boil until it is reduced to half.
It will take around 2 hours.
Turn off the flame and allow it to cool to room temperature.
Filter the syrup through a fine cotton cloth and store in sterilized bottles.

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