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Nannari Sarbath Recipe, Sugandhi Drink, How to make Nannari Syrup

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Nannari Sarbath (Sugandhi Drink) How to make Nannari Syrup

I have been away from the blog and social media since early April. Last week, my family and I got home from
a wonderful rejuvenating vacation only to be welcomed by the scorching summer heat. We are experiencing
one of the worst summers with Vizag reeling under a heat wave with no sign of respite. Desperately praying
to the the rain Gods to bring in some relief. All I do is drink copious amount of chilled drinks like lassi,
buttermilk, fresh fruit juice, homemade sherbet and tender coconut water. Traditional herbal drinks with no
preservatives or artificial colors are the best thirst quenchers during the scorching hot days.

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I N T E R E S T E D

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T R A V E L

Nannari Sarbath aka Sugandhi Drink

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I prepared Nannari (Sarsaparilla roots) syrup as well as Maredu syrup (Bael fruit) to help us get through the
hot summer. In Coastal Andhra we call the aromatic Sarsaparilla roots as Sugandhi and in the Rayalaseema
region as well Tamil Nadu and Kerala, it goes by the name Nannari. Nannari is a very pleasant smelling herb
and is known for its medicinal properties. Its an excellent diuretic, body coolant that prevents sunstroke and
purifies blood.
Today, I am sharing with you Nannari Sarbath preparation that is slightly laborious yet simple. Basically you
have to pound the washed Sarsaparilla roots so that the central portion (white pith) is discarded and the outer
skin is sun dried for a day. These roots are soaked in water overnight. Next day morning the roots are boiled
along with the soaked water till it reduces to half the original quantity. The resultant mixture is strained and
further boiled with sugar till it becomes slightly thick and sticky honey colored mixture. 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 to the brim. Add ice cubes and serve.

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Nannari aka Sarasaparilla Roots

Sugandhi aka Nannari roots are usually available at any local Ayurveda medical stores. In Vizag, the roots are
available at Pachipulusu Venkata Sannaiah & Sons and Sri Sambasiva Ayurvedic Centre in Kurupam
Market. You can even buy the Nannari syrup aka Sugandhi syrup from Ayurveda medical stores.

Nannari Sarbath Recipe, Sugandhi Drink, How to make Nannari Syrup Recipe
Prep time: 1200 min
Cook time: 180 min
Yield: 30
Main Ingredients: nannari roots

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Ingredients
Nannari roots or Sugandhi - 250 gms
Water - 2 lts
Sugar - 1 kg
Citric Acid - large pinch
Lemon Juice - as required

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D R

Ice cubes - as required

Method

Thandai
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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.

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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.

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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.

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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.

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Nannari Sarbath or Sugandhi drink, a cooling summer beverage made with Sarsaparilla roots has many
health benefits. Learn how to make healthy Nannari syrup.

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