Authentic Nannari Syrup Recipe – Summer Cooler with Sarsaparilla Root

Last Updated on 3 months by Neha Deshmukh

Authentic Nannari Syrup Recipe – Summer Cooler with Sarsaparilla Root

Hey everyone! If you’re anything like me, you dread the scorching Indian summers. But I’ve found the perfect antidote – a tall, cool glass of Nannari Syrup! This isn’t just a drink; it’s a trip down memory lane. My grandmother used to make this every summer, and the aroma alone would bring instant relief. I’m so excited to share her recipe with you. It’s surprisingly easy to make at home, and trust me, it tastes a million times better than anything you’ll find in a store.

Why You’ll Love This Recipe

This Nannari Syrup (also known as Sarsaparilla Syrup) is a traditional Indian summer cooler packed with flavour and goodness. It’s incredibly refreshing, naturally sweet, and has a unique earthy taste that’s just… addictive! Plus, Nannari root is known for its cooling properties and potential health benefits – more on that later. You’ll love how simple it is to whip up a batch and have a delicious, healthy drink ready all summer long.

Ingredients

Here’s what you’ll need to make about 1 litre of this amazing syrup:

• 100 grams Nannari Powder
• 5 cups Water (approximately 1200ml)
• 5 cups Sugar (approximately 1000 grams)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Nannari Powder: Source and Quality
Nannari powder comes from the roots of the Sarsaparilla plant. You can find it at most Indian grocery stores, or online. Look for a good quality powder – it should have a rich, earthy aroma and a slightly brownish hue. The colour can vary, but avoid anything that looks pale or dusty.

Sugar: Types and Substitutions
I usually use regular granulated sugar for this recipe. It gives the syrup a beautiful clarity. However, you can experiment! Raw sugar will give a slightly different flavour profile. If you’re looking for a healthier option, you could try using coconut sugar, but be aware it will alter the colour and taste.

Water: Importance of Quality
Filtered water is best! You don’t want any impurities affecting the flavour of your syrup. It really does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than you think.

1. First, in a large, heavy-bottomed pan, combine the 5 cups of water and 100 grams of Nannari powder. Give it a really good mix with a whisk or a spoon to make sure there are no lumps.
2. Now, cover the pan and let it sit for 2-3 hours. This is important! It allows the water to fully absorb the flavour and goodness of the Nannari root. I usually start this in the morning so it’s ready by afternoon.
3. After soaking, add the 5 cups of sugar to the pan and stir until all the sugar is dissolved. You want a clear liquid before you move on.
4. Place the pan on low-medium heat and let it cook for 20-30 minutes. You’ll notice the syrup gradually reducing and thickening. Stir it occasionally to prevent sticking.
5. Once the syrup has reduced by about one-third and reaches a one-string consistency (we’ll talk about that in the tips section!), take it off the heat and let it cool completely.
6. Finally, strain the cooled syrup through a fine sieve or a muslin cloth into a clean container. This removes any sediment and gives you a beautifully clear syrup. Pour it into a sterilized bottle and refrigerate for storage.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Nannari Syrup:

Achieving the One-String Consistency
This is the trickiest part! Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you open your fingers, it’s ready. Don’t worry if it takes a few tries to get it right.

Preventing Crystallization
To prevent sugar crystals from forming, make sure all the sugar is dissolved before you start boiling the syrup. You can also add a tiny squeeze of lemon juice towards the end of cooking – it helps keep the syrup clear.

Proper Storage for Longevity
Always store the syrup in a sterilized, airtight bottle in the refrigerator. This will keep it fresh for weeks!

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation
Simply substitute the sugar with an equal amount of vegan-friendly sugar alternatives like agave nectar or maple syrup.

Spice Level Adjustment (Adding Ginger or Cardamom)
My friend loves adding a small piece of crushed ginger or a few cardamom pods while the syrup is cooking. It adds a lovely warming spice!

Festival Adaptations (Summer Solstice/Heatwave Specials)
During particularly hot summers, my family likes to add a pinch of black pepper to the syrup – it’s believed to have cooling properties.

Serving Suggestions

This is the fun part! To serve, mix 3-4 tablespoons of Nannari syrup with a glass of chilled water. Add a squeeze of lemon juice and a few ice cubes. For an extra touch, garnish with soaked sabja seeds (tulsi seeds) or a sprig of fresh mint. It’s the perfect way to beat the heat!

Storage Instructions

Store the Nannari syrup in an airtight container in the refrigerator. It will stay fresh for up to 2-3 weeks.

FAQs

Let’s answer some common questions:

What is Nannari and what are its health benefits?
Nannari (Sarsaparilla) is a plant native to India and other parts of Asia. It’s been used in traditional medicine for centuries and is believed to have cooling, anti-inflammatory, and detoxifying properties.

Can I use jaggery or another sweetener instead of sugar?
Yes, you can! Jaggery will give a more rustic flavour. Honey or maple syrup can also be used, but they will significantly alter the taste and colour.

How do I know when the syrup has reached one-string consistency?
As mentioned earlier, take a small drop of syrup between your thumb and forefinger. If it forms a single, unbroken string when you open your fingers, it’s ready.

How long does Nannari syrup stay fresh in the refrigerator?
Properly stored in an airtight container, it will stay fresh for 2-3 weeks.

What are sabja seeds and where can I find them?
Sabja seeds (tulsi seeds) are tiny black seeds that swell up when soaked in water. They have a cooling effect and are often added to summer drinks. You can find them at Indian grocery stores or online.

Can this syrup be used in other drinks or desserts?
Absolutely! Try adding it to lemonade, iced tea, or even using it as a flavouring for ice cream or puddings.

Is Nannari syrup safe for people with diabetes?
While Nannari root itself may have some health benefits, this syrup is made with a significant amount of sugar. People with diabetes should consume it in moderation and consult with their doctor.

I hope you enjoy making and drinking this Nannari Syrup as much as my family and I do! Let me know in the comments how it turns out for you. Happy summer!