Nannari Sharbat

I love summer because i can spend most of my time with my chipmunk making whatever she wants. Every season has its own beauty and so is summer. So my dear friends today am back with yet another awesome recipe.

Hemidesmus indicus, Indian sarsaparilla or Nannari is a root which is used to make drinks. It not only quenches your thirst but also has many medicinal values. In kerala we have these road side small shops who serve Nannari Sharbat with sabza seeds. Trust me it’s way better the commercial bottled drinks. I learnt this recipe way back when I wasn’t part of any food groups. My special thanks to Kanthswamy aunty for her awesome recipe.

This recipe doesn’t use any artificial color or essence. Its purely ayurvedic drink free from preservatives and is made from scratch and this recipe makes around 3 to 3.5 litres of sharbat.



200 gms Nannari root

4 litre water

2 tbsp mixed herbs like sandalwood bark and pathimukham.(optional)

Juice from 2 lemon.

2 kg palm sugar

1 kg normal sugar

1/4 tsp  rock salt.

For making sherbat

Juice from 1 lemon

1/4 glass nannari syrup

1 tsp soaked sabza seeds

1/2 glass water

Few crushed ice

Method .

Wash clean and sun dry the nannari  roots and remove the inner part of the root with help of motar and pestle.IMG_20170530_201016880_HDR.jpg

Now grind this coarsely in grinder and add 4 litres of water and let it boil till it reaches rolling boil stage.


Let this rest for 8 hours undisturbed or overnight and next day strain the water with a strainer and add palm and normal sugar.

Now add rock salt and mix.


Mix this well and boil this liquid till it reaches the consistency of honey or reaches 1 string consistency.


Now add mixed herbs.


Boil again and switch of the gas and let it cool completely. Strain this mixture and store in sterilised bottles. The strained liquid will look like this.


Now for making sherbat take tall glass add 1/4 th glass sharbat, lemon juice,followed by water and sabza seeds and crushed ice and serve.IMG_20170531_135127.jpg


Chakka varathiyathu/ Jackfruit preserve

I just love jackfruit but there was time I didn’t like it’s smell. I remember nani making this preserve for us. Later this preserve was also used to make payasam. How I missed those days going to backyard with cousins selecting jackfruit peeling and then making preserve. Today I just tried to recreate it, got jackfruit from market and then made it.



4 cups chopped deseeded riped jackfruit

4 cups powdered jaggery

1 cup warm water

4 tbsp clarified butter

1 pinch dry ginger powder.


Grind jackfruit peices into fine paste and keep it aside.

Soak jaggery in warm water and then cook till it’s little thick.

Strain the syrup in heavy bottomed skillet and add in the jackfruit paste and mix well.

Add 2 tbsp of ghee and cook till the mixture starts to boil.

After 10 minutes again add 2 tbsp ghee and cook till the mixture starts to leave the sides of the pan.

Now add remaining ghee and dry ginger powder mix well and switch off the gas .

Serve warm or cold.