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.

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Ingredients

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.

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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.

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

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Now add mixed herbs.

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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.

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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

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