Nannari syrup from the dried root, a soft drink concentrate traditionally used in Kerala homes. Flavor and fragrance filled thirst quencher.
This eternal root when boiled emits a strong sweet woody, earthy aroma. It has body cooling properties making it an ideal healthy natural preserve prepared to beat the scorching summer heat in Kerala. Though readymade bottled essence syrup are available these days try making it at home from the scratch and experience the magic of the real deal and the wafting aromas too.
Nannari syrup is used as a base flavor to elevate the taste of summer drinks like lemonade, sarbath with or without carbonated water. Most street vendors stalls and soft drink bars stocked this flavored syrup during peak summer in the yesteryears in Kerala. From the beginning of 1900s the only fizzy drink available in India was goli soda/goti soda that came in codd-neck bottle. The soda water inside tastes similar to today's plain club soda or seltzer. In the recent years these traditional drink vendors are wiped out by the beverage giants like Pepsi, Coke, Fanta etc.
CONTENTS (Jump to)
- Ingredients
- FAQs - what, where why explained
- PERFECT syrup secrets - in-depth DETAILS discussed
- How to use the nannari syrup ?
Why Nannari /Indian sarsaparilla is good for you ?
Indian sarsaparilla goes by many names Naruneendi, Anantamul (botanical name Hemidesmus indicus) , literally means 'the eternal root' in Sanskrit, is a thin creeper plant with long, spreading roots underground. These roots when mature develop a spongy outer covering. The roots are cut into pieces dried for later use for medicinal purposes. The root produces a sweet, woody aroma. The Indian sarsaparilla commonly grows in the tropical climate in the foot hills.
- It is pitha balancing herb that is slightly bitter and astringent in taste.
- Commonly used as a cooling herb, good for healthy skin, kidney functions etc
- Regulates excessive body heat.
- It helps to lower hyperacidity & gastric problem
- Good anti-oxidant.
NOTE : Please consult before you self treat as Indian sarsaparilla may not suit all body types and people with underlying aliments such as Kidney disorders.
FAQs
Nannari is Indian sarsaparilla ( Hemidesmus indicus) a species of plant found in South Asia. The upper Gangetic plain eastwards to Assam, western and South India. In Kerala this root plant is called nannari or naruneendi.
The dried nannari root is called Indian sarsaparilla root and it is available in most Ayurvedic raw and dried herb selling shops (pacha marunnu kada). This root is also available online in dried root form in Walmart. Please do your research before buying the product as these roots may not suit all body types.
Nannari root cooked just in water tends to turn sour quickly but with the addition of a sweetening preservative like sugar or jaggery the syrup has a long shelf life for two months and unto 6 months under refrigeration. The root can stay in room temps for a long time. When it sits for a while the fragrance can become old.
Caramelization is not compulsory, but for the visual appeal in the sarbath usually a darker brown brings good contrast and just the root essence is not enough to add color to a drink.
Alternatively pathimugham (a red color dry bark like cinnamon adds a stronger aroma and color. Also known as Sappan wood. It is available in most grocery stores in Kerala, India. It is generally used in homes while boiling water for daily use.
Ingredients:
Nannari : Dried nannari / naruneendi root.
Sugar : Use any traditional sweetener. Jaggery can be a good substitute for granulated sugar.
Cardamom : Aroma enhancing spice.
HOW TO MAKE NANNARI SYRUP - SECRETS
The perfect nannari simple syrup has intense aroma and flavor with sweetness. The perfection secret lies in following the steps correctly.
Soaking:
- Soaking makes the root softer.
- I use warm water for soaking overnight.
- You may discard the the woody stem inside the root if you like after soaking.
Cooking :
- Cooking in low temperature ensures most of the flavor and aroma does not evaporate and lost in the process.
- Do not boil the root for too long as the aroma can diminish quickly. If the root is powdered make sure the syrup doesn't turn cloudy and murky.
- Reduce the amount of water (and sugar if u like) poured while cooking to 1 cup and you will be left with a really thick consistency syrup so you can drizzle on top of ice cream or dessert.
Caramelized color :
It is only for eye appeal but here is the FAIL PROOF method to get it right!
- Sugar :Mix sugar in little water make sure to (almost )dissolve in a cup. Then pour carefully into the cooking pot towards the center without spilling or touching to the side walls. This ensures even browning. the sugar crystals /sugar water if stuck to the side, brown and burn fast. Clean off the sides of the pan with a wet brush if there are spills or crystals burning.
- Heat : When the heat is too low the sugar mixture will crystallize and dry up into white flakes and not caramelize. If the heat is more it will burnt and taste bitter. Medium heat with constantly watching caramelizing is the most preferred method.
- Mixing : Do not mix the sugar mixture. This breaks the sugar bond and the caramelization does not happen properly.
- Color : Dark mahogany color or dark honey color(Deep brown ) not burnt. It's tricky but when burnt you can smell it.
- Time taken : To reach the required brown color it will take 10 -12 minutes.
- Look : The caramel will be bubbling now slowly swirl the pot holding its handle so the mixture can mix well and get even coloring.
- To get pretty brown color : Remove from heat and add a tsp or 2 of hot water this will bring down the heat and stop caramelization . Give it few mts to cool down now slowly add 2 cups of water. (Can cause serious burns so do this carefully )
Taste nuances :
- The sugar does not need rolling boil on high flame for the syrupy texture. Simply adding the sugar to the boiling water and reduce heat. Then simmer it on low flame to achieve required syrupy thickness and the honey like sweetness.
- Do not add sugar while cooking the root in the first stage. Cooking sugar on low temperature and gradually thickening works best.
- The root has a slight bitter taste unless you want it completely sugar free do not skimp on sweetness.
Aroma:
Nannari by itself has a very sweet earthy aroma but a hint of bitterness just by itself The use of cardamom completely changes the smell of the syrup. It simply elevates the fragrance to next level. Try it to believe it.
Other must try summer fruit syrups :
How to use the nannari syrup :
The nannari/ naruneendi syrup will make your drink pop beverages.
- Make a simple lemonade or sherbet and add as a flavoring with sweetener. Most popular drinks made from this sarsaparilla syrup is Nannari sarbath , paal sarbath (milk sharbat ) in the South.
- Instead of simple syrup or maple syrup for mocktails, cocktails.
- Add it as a flavoring to cold milk.
- Go for a tsp or two on your dessert topping or ice cream too for that extra strong aromatic flavor.
- Simply mix with some cold water ( 4 parts water to 1 part syrup) stir well and drink (Thats our Indian squash 🙂 )
STORAGE :
Once the syrup comes to room temperature store it in a dry airtight bottle. Keep in a cool dry and dark place to preserve the freshness.
Nannari Syrup
Ingredients
- 30 gms Nanari / Sarsaparilla root or more
- 2 cups Sugar
- 3 pods Cardamom
Instructions
- Wash the Nanari / Sarsaparilla root really well 2-3 times soak in water for 5 minutes rub well so any dirt or soil stuck to the root is removed.Soak the root in 2 cups of warm water over night.
- On soaking overnight the root swells up like a sponge like and it can be torn into pieces with a knife so all the flavors are extracted while boiling. In the same water used for soaking boil the roots few minutes on full boil then reduce heat and simmer for 15 to 20 minutes. Keep this aside.
- In another pan caramelize 1/2 cup of sugar. Start in a small cup by a tbsp of water to sugar and dissolve almost completely. Carefully pour into the heavy bottom pan. Allow this to caramelize without stirring.
- Once the sugar turns into brown remove from heat add a tsp or two of water to stop it from blackening. The wait for a few minutes then pour two cups of water. Stir well until all the caremlized sugar has dissolved. Bring this to a rolling boil add 2 cups of sugar reduce heat to medium and allow the sage mixture to come to a syrupy consistency.
- Strain the root cooked earlier. Dicard the root and all residue. Pour the liquid into the sugar syrup. Add the cardamom pods crushed. Allow this to come to a boil for a minute then go on medium to low for to minutes then switch off heat allow to cool completely. Keep in an airtight bottle in the refrigerator and use as directed in the recipe.
Notes
It is so satisfying to make traditional syrups from the scratch. Hope you will give this recipe a try and let me know.
Meena
Jay
I saw the naruneendi sarbath you made, didn’t realize you made everything from scratch… hats off to you..Romba nanna irukku, I am going to try this.
elephantsncoconuttrees
Thank you for the encouraging words Jay. You just made my day!