It is an active principle and raw material in many ayurvedic medicines. The main action of this nannari is as a coolant. It cools down the body. It is used generally in many syrup preparations and it is known as sharbhat in hindi and sarbath in tamil.
Nannari roots or Sugandhi – 250 gms
Water – 2 lts
Sugar – 1 kg
Citric Acid – large pinch
Lemon Juice – as required
Ice cubes – as required
1.Pound the washed Sarasaparilla roots in a mortar and discard the central white portion of the roots, Collect the outer dark portion of the roots and sun dry for a day. Soak these roots in 2 liters of water overnight. On soaking, the liquid turns a dark color due to the roots.
2.Next day morning, boil the roots along with the soaked water till it reduces to half of its original quantity, approx 1 liter. Strain the liquid with a double layered cheesecloth so that no particles trickle down. Pour the strained liquid into another clean heavy bottomed vessel.
3.To this liquid, add 1 kg sugar and heat it till it turns slightly thick and sticky, approx 15 mts on low medium flame. Do not over boil it. Cool completely and store the dark brown liquid in a clean bottle.
4.If you want to preserve the syrup, add a pinch of citric acid and mix. I usually store the sweetened nannari syrup without citric acid in the fridge for 2 to 3 weeks.
5.To prepare Nannari sarbath, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour chilled water. Add ice cubes and serve.
6.To prepare Sugandhi Soda, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour soda to the brim. Add ice cubes and serve.
Nannari syrup slightly thickens on cooling.
You can preserve the syrup without adding sugar by refrigerating it for 2 to 3 weeks. Use jaggery syrup or dates syrup to sweeten the Nannari sarbath.
In Rayalseema region, Nannari lassi is sold by road side hawkers during the summer months. To prepare Nannari Lassi, beat 1/2 cup thick yogurt/curd till smooth, add 1/2 cup chilled water and pinch of salt. In a tall glass, add 2 tbsps of nannari syrup, pour the prepared thick buttermilk, place ice cubes and serve.