Nannari, also known as Ananthmool, Anant Vel or Maeen Mool in Marathi or Indian Sarsaparilla in English, is an ancient Ayurvedic root that is used for its cooling properties and various other benefits. Nannari is a Tamil word and a sharbat (coolant drink) made out of it is quite popular in the South.
Nannari roots are considered as Tridosha Shamaka, which means it pacifies all 3 doshas as per ayurveda and has excellent detoxifying properties. It helps blood purification and improves skin texture. It also helps to improve hair growth and reduce hair loss.
To make this Nannari Sharbat, we are first going to make the concentrate/ syrup. This can stay for up to 15-20 days if refrigerated in glass bottles and you can use this later for making sharbat instantly. The syrup can be made using nannari root pieces or powder. I have used the powder here as I find the process easier. You can get this nannari powder from any local ayurvedic store or amazon. Also I have used organic jaggery powder to make the syrup but you can use any jaggery that you normally use or can even substitute it with same quantity of sugar instead.
You can also checkout my Sattu Sharbat recipe which is again a great summer drink and is protein rich too.
Nannari Syrup/ Concentrate: