Nannari Syrup

a soft drink concentrate traditionally used in Kerala homes. Flavor and fragrance filled thirst quencher.

Course Drinks

Cuisine traditional Kerala

Prep Time 10

Cook Time 30

Soaking time 12

Servings 8

Calories

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.

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.