Rose Nungu & Sarbath Recipe – Traditional Indian Summer Cooler Drink

Last Updated on 2 months by Neha Deshmukh

Rose Nungu & Sarbath Recipe – Traditional Indian Summer Cooler Drink

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the summer heat. Growing up, my Dadi (grandmother) always had a secret weapon against those scorching days – Nungu! It’s a traditional Indian cooler, and I’m so excited to share my version of Rose Nungu & Sarbath with you. It’s seriously the most refreshing thing you’ll drink all season.

Why You’ll Love This Recipe

This isn’t just a drink; it’s a little piece of nostalgia. The combination of the unique toddy palm seeds, fragrant rose, and cooling nannari syrup is just… magical. It’s naturally sweet, incredibly hydrating, and a wonderful way to experience a truly authentic Indian summer treat. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this cooling delight:

• 2 cups milk (approximately 475ml)
• 4 toddy palm seeds (Nungu)
• 1.5 tbsps sugar (approximately 21g)
• 2 tbsps rose syrup (approximately 30ml)
• 4 tbsps nannari syrup (approximately 60ml)
• 2 cups water (approximately 475ml)

Ingredient Notes

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

Toddy Palm Seeds (Nungu) – A Seasonal Delight

These are the stars of the show! Nungu is only available during the summer months, usually from March to June. You’ll find them at local Indian markets or sometimes online. They have a jelly-like texture inside, and a slightly sweet, refreshing flavor.

Nannari Syrup – The Cooling Essence

Nannari syrup is made from the roots of the sarsaparilla plant and is known for its incredible cooling properties. It’s a staple in South Indian households during summer. You can find it at most Indian grocery stores.

Rose Syrup – For Fragrance and Flavor

Rose syrup adds a beautiful floral aroma and delicate sweetness. I prefer a good quality rose syrup for the best flavor. You can easily find this online or at specialty food stores.

Milk – Full Fat vs. Low Fat Options

I usually use full-fat milk for a richer, creamier Rose Nungu. But feel free to use low-fat or even plant-based milk if you prefer! It will slightly alter the texture, but the flavor will still be amazing.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, cooling!).

For Rose Nungu:

1. Pour the 2 cups of milk into a saucepan. Bring it to a boil over medium heat.
2. Once boiling, reduce the heat and simmer until the milk reduces to about three-fourths of its original quantity. This takes about 10-15 minutes.
3. Add the 1.5 tablespoons of sugar and simmer for another couple of minutes, stirring until dissolved.
4. Let the milk cool completely. Then, add the 2 tablespoons of rose syrup and the 4 chopped toddy palm seeds.
5. Give it a good mix and refrigerate for at least an hour before serving. This allows the flavors to meld beautifully.

For Nungu Sarbath:

1. In a glass, combine the 4 tablespoons of nannari syrup and 2 cups of chilled water.
2. Add a handful of crushed toddy palm seeds.
3. Stir well to combine.
4. Fill the glass with ice cubes and serve immediately!

Expert Tips

• Don’t skip chilling the Rose Nungu! It really makes a difference in the overall experience.
• Crushing the toddy palm seeds releases more flavor in the Sarbath.
• Adjust the amount of nannari syrup to your liking. Some brands are sweeter than others.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: Use your favorite plant-based milk (almond, soy, or oat milk work well) for the Rose Nungu.
• Adjusting Sweetness Levels: If you prefer a less sweet drink, reduce the amount of sugar or rose syrup.
• Spice Level – A Hint of Cardamom? My friend Priya adds a pinch of cardamom powder to her Rose Nungu – it’s divine!
• Regional Variations in Nungu Preparation: In some parts of Tamil Nadu, they add a little bit of grated coconut to the Nungu mixture.

Festival Adaptations – Summer Solstice Celebrations

In my family, we often make Nungu and Sarbath during summer festivals. It’s a way to celebrate the season and stay cool during the festivities. It’s especially popular during the summer solstice!

Serving Suggestions

Serve Rose Nungu in small glasses as a refreshing dessert or afternoon treat. Nungu Sarbath is perfect for a hot day, after a workout, or as a welcome drink for guests. Garnish with a few rose petals for an extra touch of elegance!

Storage Instructions

Rose Nungu Storage

Rose Nungu is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious.

Nungu Sarbath – Best Served Immediately

Nungu Sarbath is best served immediately after making it. The ice will melt and dilute the flavor if you let it sit for too long.

FAQs

Let’s answer some common questions!

What are Toddy Palm Seeds and where can I find them?

Toddy palm seeds, or Nungu, are the fruit of the sugar palm tree. They’re a seasonal delicacy, typically available in Indian markets during the summer months. You might also find them online.

Can I make Nungu Sarbath ahead of time?

It’s best to make Nungu Sarbath right before serving for the freshest taste. You can prepare the nannari syrup and crush the seeds in advance, but combine everything with ice just before you’re ready to drink.

What is Nannari syrup and what are its health benefits?

Nannari syrup is made from the sarsaparilla root and is known for its cooling properties. It’s believed to help with digestion, skin health, and overall well-being.

Is Rose Syrup a good substitute for Rose Water?

While rose water adds a delicate floral aroma, rose syrup provides both fragrance and sweetness. You can use rose water, but you’ll need to add a sweetener separately.

Can I use almond milk or another plant-based milk for the Rose Nungu?

Absolutely! Feel free to use any plant-based milk you like. Almond, soy, or oat milk all work well. It will slightly change the texture, but the flavor will still be fantastic.

Enjoy this taste of summer! I hope you love this Rose Nungu & Sarbath recipe as much as my family does. Let me know in the comments how it turns out for you!