Preparation of Nannari Syrup

                                      PREPARATION OF NANNARI SYRUP                                                           

Nannari roots / Indian Sarsaparilla is a fantastic summer coolant. Its cooling medicinal properties help prevent most common summer ailments.  It helps balance all three doshas (Vata, Pitta, Kapha) thus making it perfect for everyone to use. It is an effective blood purifier, helps relieve thirst, burning sensation, urinary tract infections, constipation, acidity, etc.

AYURVEDIC RASA PANCHAKA

Rasa (taste) – Sweet, Bitter

Guna- Heavy, unctuous

Virya- Cooling

Vipaka- Sweet

Effect on Dosha- Balances all the doshas

INGREDIENTS:

1.       Nannari roots – 100gm

2.       Jaggery- 3 cups

3.       Lemon juice- juice from 2 lemons

4.       Water- 1 litre

PREPARATION OF NANNARI SYRUP

1.       CLEANING – Wash the Nannari roots and dry them under direct sunlight for 2-3 hours or till the roots are completely dry.  Use a mortal and pestle to crush and remove the innermost white part of the root. We need only the outer part for our preparation.  

2.       Make a powder of the roots in a mixer or with the mortal and pestle.

3.       Boil 1 litre of water, turn off the flame and add this hot water to the nannari powder and leave overnight.  

4.       Filter the water the next morning using a clean cloth. Filter this mixture 4-5 times to remove fine dust particles.

5.        To this add jaggery and stir well. If any residual dust or dirt floats on top, remove it using a spoon.

6.       Boil this mixture on low flame till you get a string like consistency. Stir the pot occasionally.

7.       Turn off the flame and let the syrup cool to room temperature.

8.       Add lemon juice and stir well.

9.       Pour the syrup into an air-tight glass jar/bottle and keep refrigerated.

                              Enjoy this delicious syrup with your summer drinks!!