Healthy Foodist
NANNARI SHARBAT
Difficulty:
Preparation Time:
2-3 hours
Cooking Time:
30 mins
Total Time:
3.50 hours
Servings:
250 gms
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.
Ingredients:
Nannari Syrup/ Concentrate:
- 50 grams nannari root powder
- 3 cups water
- 250 grams jaggery powder
- 2 tablespoon lemon juice
Nannari Sharbat:
- 2 tablespoon nannari syrup
- Ice cubes or crushed ice (optional)
- Lemon juice, as per taste
- Chilled water
Direction:
- Take 50 grams of nannari root powder. Add it to 3 cups of water. Stir until well mixed. Now let this mixture set aside for 2-3 hours.
- After 2-3 hours, add 250 grams jaggery powder to it and mix well.
- Now place the pot on low-medium flame and let the mixture come to a boil.
- Once it starts boiling, turn the flame to low and let the mixture keep simmering until it reaches a thick consistency and reduces to almost half. Keep stirring the mixture in between. The consistency should be similar to that of honey or slightly thin.
- Once the desired consistency is achieved, turn off the flame and let the mixture cool down completely.
- Now strain it through a fine sieve to make sure any small powder particles are removed which can be unpleasing while having the sharbat. You can also use a muslin cloth to sieve.
- After sieving throughly, add 2 tablespoons of lemon juice to it. Mix everything well and remove in a clean glass jar for storage. This nannari sharbat concentrate can stay up to 15-20 days in the refrigerator.
- To make the sharbat, take 2 tablespoons of the concentrate in a glass. Add some ice cubes (optional). Squeeze in lemon juice for taste and add chilled water.
