Last Updated on 2 months by Neha Deshmukh

Badam Pisil & Nannari Sarbath Recipe – Authentic Indian Summer Drink

Introduction

Growing up, summer afternoons in India meant one thing: escaping the heat with a tall, cooling glass of something special. For me, that something was always a combination of my Amma’s (mom’s) Badam Pisil and Nannari Sarbath. It’s a drink that instantly transports me back to those carefree days! This isn’t just a recipe; it’s a little piece of my childhood, and I’m so excited to share it with you. It’s the perfect blend of creamy, sweet, and incredibly refreshing – exactly what you need when the sun is blazing.

Why You’ll Love This Recipe

This Badam Pisil & Nannari Sarbath is more than just a thirst quencher. It’s a flavour explosion! The delicate almond flavour from the Badam Pisil, the cooling properties of Nannari Sarbath, and the richness of the milk and ice cream create a truly unique and satisfying drink. Plus, it’s surprisingly easy to make, even if you’re new to Indian summer drinks.

Ingredients

Here’s what you’ll need to create this delightful cooler:

• 1 tbsp Almond resin (Badam pisin)
• ½ litre Milk
• 2.5 tbsp Sugar
• ⅓ cup Fresh cream
• 2 tbsp Unsweetened khoya
• few drops Vanilla essence
• a pinch Orange food color (optional)
• as needed Nannari sarbath (Sarsaparilla syrup)
• as needed Vanilla ice cream

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Milk: Full-fat milk works best for a richer flavour, but you can use any kind you prefer.
• Sugar: I like to use regular granulated sugar, but you can experiment with other sweeteners like jaggery for a more traditional taste.
• Khoya: This adds a lovely creaminess. If you can’t find it, you can substitute with ricotta cheese (drained well) or even cream cheese.
• Vanilla Essence: Just a few drops go a long way!
• Orange Food Color: Totally optional, but it gives the drink a beautiful, summery hue.

Almond Resin (Badam Pisil): Origins and Benefits

Badam Pisil, or almond gum, is derived from the almond tree. It’s been used in traditional Indian medicine for centuries, believed to have cooling properties and aid digestion. You can usually find it at Indian grocery stores or online.

Nannari Sarbath (Sarsaparilla Syrup): A Traditional Cooling Agent

Nannari Sarbath is made from the sarsaparilla root and is renowned for its cooling effect on the body. It’s a staple in South Indian households during the hot summer months. It has a unique, slightly earthy flavour that perfectly complements the almond.

Khoya: The Secret to Richness

Khoya, also known as mawa, is a milk solid commonly used in Indian sweets and drinks. It adds a wonderful richness and texture.

Step-By-Step Instructions

Alright, let’s get to making this magic happen!

1. Soak the Badam Pisil: Start by soaking 1 tbsp of almond resin in 4 cups of water overnight. This is crucial – it needs plenty of time to soften and become gelatinous.
2. Reduce the Milk: In a saucepan, boil ½ litre of milk until it reduces by about half. This concentrates the flavour and creates a creamier base. Add 2 tbsp of sugar and caramelize another 2.5 tbsp of sugar separately for a beautiful colour and flavour. Cool and refrigerate.
3. Make the Ice Cream (or Prep Store-Bought): Boil another ½ litre of milk, reducing it slightly. Add ¼ cup sugar, ⅓ cup fresh cream, 2 tbsp khoya, a few drops of vanilla essence, and a pinch of orange food color (if using). Freeze, and then beat it repeatedly while it freezes to break up ice crystals and create a creamy texture. Alternatively, you can mix store-bought vanilla ice cream with khoya and orange food color.
4. Assemble the Drink: In a tall glass, layer 1-2 tbsp of the soaked badam pisil, 1.5 tbsp of nannari syrup, 2 tbsp of plain milk, and 2 tbsp of the reduced, sweetened milk. Give it a good mix!
5. Top it Off: Finish with a generous scoop of your homemade (or store-bought) ice cream.
6. Serve Chilled: And that’s it! Serve immediately and enjoy the blissful coolness.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Badam Pisil Consistency

The Badam Pisil should be soft and slightly gelatinous. If it’s still too firm after soaking, blend it with a little extra water until you reach the desired consistency.

Tips for Creamy Homemade Ice Cream

Beating the ice cream mixture every 30-60 minutes while it freezes is key to preventing ice crystals. If you don’t have time for that, a good quality store-bought ice cream works just fine!

Balancing the Sweetness

Adjust the amount of sugar and Nannari Sarbath to your liking. Nannari Sarbath can be quite sweet, so start with a smaller amount and add more as needed.

Variations

Want to put your own spin on this classic? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat) and vegan ice cream. You can find vegan khoya substitutes online.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of cardamom powder or a few drops of rosewater for a more fragrant and aromatic drink. My grandmother always added a tiny bit of rosewater – it’s divine!
• Festival Adaptations: During Ramadan, this drink is a popular way to break the fast. For summer festivals, you can add a sprinkle of chopped nuts for extra richness.

Serving Suggestions

This drink is best enjoyed chilled, on a hot day! Garnish with a sprinkle of chopped pistachios or a few strands of saffron for a touch of elegance. It’s also lovely served with a side of traditional Indian snacks like namak pare or mathri.

Storage Instructions

Badam Pisil Storage

Soaked Badam Pisil can be stored in the refrigerator for up to 2 days.

Nannari Sarbath Storage

Nannari Sarbath should be stored in the refrigerator after opening. It can last for several weeks.

Assembled Drink Storage

Honestly, this drink is best enjoyed immediately! However, you can store the assembled drink in the refrigerator for up to an hour, but the ice cream will melt and the texture will change.

FAQs

Let’s answer some common questions:

What is Badam Pisil and where can I find it?

Badam Pisil is almond gum, a natural resin from almond trees. You can find it at Indian grocery stores or online retailers.

Can I substitute store-bought ice cream for homemade?

Absolutely! Store-bought vanilla ice cream works perfectly well. Just add a tablespoon of khoya and a pinch of orange food color to enhance the flavour and colour.

What are the health benefits of Nannari Sarbath?

Nannari Sarbath is believed to have cooling properties and aid digestion. It’s also a good source of antioxidants.

How can I adjust the sweetness of the drink?

Start with less sugar and Nannari Sarbath and add more to taste. Remember, Nannari Sarbath is already quite sweet.

Can this drink be made ahead of time?

You can soak the Badam Pisil and prepare the ice cream ahead of time. However, it’s best to assemble the drink just before serving for the best texture and flavour.