Nannari Sherbet Recipe – Badam Pisim & Sabja Seed Summer Cooler

Last Updated on 4 months by Neha Deshmukh

Nannari Sherbet Recipe – Badam Pisim & Sabja Seed Summer Cooler

Okay, let’s be real. Summer in India? It demands a cooling drink. And this Nannari Sherbet isn’t just a cooling drink, it’s the cooling drink I grew up with! It’s a beautiful blend of flavors and textures, and honestly, it feels like a hug in a glass. I remember my grandmother making this every summer, and the aroma of Nannari syrup instantly transported me to carefree childhood days. Let me share how you can bring that same magic to your kitchen.

Why You’ll Love This Recipe

This Nannari Sherbet is more than just delicious. It’s incredibly refreshing, naturally cooling, and packed with goodness. It’s perfect for beating the heat, and it’s a fantastic alternative to sugary sodas. Plus, it’s surprisingly easy to make! It’s a delightful mix of creamy, sweet, and subtly floral flavors – a true taste of summer.

Ingredients

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

• 1 cup milk (about 240ml)
• 4 tablespoons Nannari syrup (about 60ml)
• 1 tablespoon Badam Pisim (almond gum)
• 2 teaspoons Sabja seeds (chia seeds can be substituted)
• As needed crushed ice
• Optional: Cream or Malai (for extra richness)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Nannari Syrup: This is the star! Nannari, also known as Sarsaparilla, is a root traditionally used in Ayurveda for its cooling properties. It has a unique, earthy-sweet flavor. You can usually find it at Indian grocery stores, or online. It’s known for its digestive benefits too!
• Badam Pisim: Also known as almond gum, this needs a good overnight soak. It plumps up and becomes wonderfully gelatinous, adding a lovely texture. Don’t skip the soaking – it’s crucial!
• Sabja Seeds: These tiny seeds swell up beautifully when soaked, creating a slightly crunchy texture. If you can’t find Sabja seeds, chia seeds work wonderfully as a substitute. Just use the same quantity.
• Milk: I usually use full-fat milk for a richer sherbet, but you can absolutely use low-fat or plant-based milk if you prefer. Almond or oat milk would be lovely!

Step-By-Step Instructions

Alright, let’s get making! It’s easier than you think.

1. First things first, soak 1 tablespoon of Badam Pisim in water overnight. This is important to soften it up. The next day, drain any impurities and keep it refrigerated.
2. In a separate bowl, soak 2 teaspoons of Sabja seeds in about ½ cup of water for 10 minutes. You’ll see them swell up – that’s what we want! Set aside.
3. Boil 1 cup of milk and let it cool completely. Then, pop it in the fridge to get nice and chilled. Cold milk is key!
4. Now for the fun part! Fill your serving glasses about ¾ full with crushed ice.
5. Layer 2 tablespoons of the soaked Badam Pisim over the ice in each glass.
6. Next, add 2 tablespoons of the soaked Sabja seeds.
7. Pour in 2-3 tablespoons of Nannari syrup into each glass, adjusting to your sweetness preference.
8. Top it all off with the chilled milk and give it a gentle mix. Don’t overmix, you want to keep some of that lovely layering!
9. If you’re feeling fancy (and I usually am!), add a dollop of cream or malai on top.

Expert Tips

Want to make this sherbet perfect? Here are a few things I’ve learned over the years:

• Consistency is Key: Adjust the amount of milk to get your desired consistency. More milk = thinner sherbet.
• Preventing Dilution: Serve immediately! The ice will melt, so don’t let it sit for too long.
• Optimal Chilling: Everything should be cold. Seriously. Chilled milk, refrigerated Badam Pisim… it all makes a difference.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Adaptation: Simply swap the dairy milk for your favorite plant-based milk – almond, oat, or coconut milk all work beautifully.
• Spice Level: A pinch of cardamom powder or a splash of rose water can add a lovely floral aroma and flavor. My friend loves adding a tiny bit of rose syrup!
• Festival Adaptations: This is a popular drink during summer festivals like Baisakhi and Vaisakhi. You can garnish with chopped nuts or edible flowers for a festive touch.
• Adjusting Sweetness: Nannari syrup sweetness varies. Start with 2 tablespoons and add more to taste. You can also use sugar, but Nannari syrup gives it that authentic flavor.

Serving Suggestions

This Nannari Sherbet is best enjoyed ice cold, on a hot summer day. It’s perfect as an afternoon pick-me-up, a refreshing drink with lunch, or even a light dessert. I love pairing it with some light Indian snacks like khara boondi or namak pare.

Storage Instructions

Honestly, this is best enjoyed fresh. But if you absolutely have leftovers, you can store it in the refrigerator for up to a few hours. Be aware that the Sabja seeds will continue to swell, and the sherbet may become slightly diluted. Give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

• Can I make Nannari Sherbet ahead of time? You can soak the Badam Pisim and Sabja seeds ahead of time, but I recommend assembling the sherbet just before serving for the best texture and flavor.
• How long does it stay fresh? Best consumed immediately. If stored, up to a few hours, but the texture will change.
• What are the health benefits of Badam Pisim and Sabja seeds? Badam Pisim is believed to be cooling and good for the skin. Sabja seeds are a good source of fiber and omega-3 fatty acids.
• Where can I find Nannari Syrup? Check your local Indian grocery store or search online.
• Can I use a different sweetener instead of Nannari Syrup? You can, but it won’t have the same authentic flavor. Sugar or honey are alternatives, but adjust the quantity to taste.
• What if I don’t have crushed ice? Cubed ice will work in a pinch, but crushed ice gives it a better texture. You can also blend ice cubes to make crushed ice.