Anantmool Root Powder / NanariPowder Pack of 1 Kg


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SKU: IAFMF1000-1-1-1-2-1 Categories: ,
  • In India, during peak summer, you will find street vendors selling natural cooling drinks like kamban kool, spiced buttermilk, jigirthanda, nannari sherbet, etc. All these drinks are very good for the health and have been consumed in India for years. Last summer, I was talking to a street vendor who was very upset that his business was dwindling.

    He said the main reason was because people prefer cola drinks over the traditional drinks. Even I felt very sad and upset because these traditional drinks are very healthy and much cheaper than the fancy cola drinks that does nothing but give us empty calories.

    It is high time, we introduce our kids to our traditional drinks and explain to them the health benefits of these drinks. I love all the traditional drinks and this nannari sherbet made from nannari root is one of my favorites and I absolutely love the smell of nanari root. We mainly use nannari root for making a syrup /sherbet out of the roots which is very popular in India.

    Nannari Root Health Benefits:

    1. Body coolant:

    Nannari root is a natural body coolant and if had as a sherbet during summer, it keep us from becoming dehydrated. It is so refreshing to drink a cup pf nannari sherbet after a long hot day out in the sun

    2. Blood purifier:

    Nannari root is an excellent blood purifier and health tonic. Especially, if made with traditional jaggery, it is one of the best natural health tonics available and increases our energy levels

    3. Urinary infection:

    This nannari sherbet is reported to be an excellent home remedy for urinary infection

    4. Constipation:

    Consuming a glass of nannari sherbet also is a good and effective home remedy for constipation and it also relieves body pain.

    5. For Digestion:

    This nannari sherbet is an effective way to treat our stomach disorders without swallowing bitter pills. If you have a mild indigestion or if you are not hungry, take a cup of this nannari sherbet, you will feel better in no time.

    How To Make Nannari Syrup?

    The nannari syrup you get in the market has added synthetic colors and essence, so always try to make your own nannari sherbet. This sherbet can be either made with palm candy or with jaggery but try not to use white sugar.
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    1. These are nannari roots. They are brownish colored roots with a whitish middle part.

    2. The whitish middle part has to be removed, before using it.

    3. First wash the roots well at least 2 to 3 times to remove the dirt.

    4. Pound the roots in a mortar and pestle and remove the inner white part separately.

    5. Pound the outer brownish skin to make it into small pieces. Boil the measured out water in a pan and pour over the pieces, close with a lid and leave it overnight.

    6. The next day, strain the syrup using a cloth, I used my jaggery stainer, which has got two layers of cloth.

    7. Add the jaggery to the strained syrup and boil it. Once the jaggery melts, strain to remove impurities and boil again until it reaches one string consistency. Add the lemon juice and switch off.

    8. Let the syrup cool and then store it in glass bottles in the refrigerator. To use, take around 2 tbsp of the syrup on a bowl and add the required amount of chilled water and mix, your nannari sherbet is ready!


    • Make sure to check for one string consistency, when boiling the syrup.
    • You can either use palm candy or jaggery.
    • Remove the white part inside completely, before making the syrup.
    • The outer pieces has to pounded really well, as it releases the essence better.
    • Make sure to strain using a double layer mesh or you can fold a muslin cloth and use it as a strainer.
  • NOTES:
    • If you add too much of water while grinding, you will not be able to make rounds.
    • Try to use freshly plucked leaves and homemade coconut oil for best results.
    • The whole thing should be done in a low flame, else the rounds will burn easily.
    • Make sure not to fill the pan to the brim with oil, it will spill over when it sizzles.
    • This oil stores well for 2 to 3 months at room temperature.

Weight 1 kg


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