Nannari Cooler

About Nannari Cooler

Ingredients

• Nannari (sarsaparilla) roots 300 gms
• Sugar ½ cup
• Lemon 8 slices
• Fresh mint leaves a few
• Lemon juice 2 tsps
• Rose syrup 2 tbsps
• Ice cubes as required

How to Make Nannari Cooler (Stepwise Photos)

Method

1. Boil nannari roots in sufficient water in a deep non-stick pan for 15-20 minutes. Place a muslin cloth in a strainer and strain the nannari mixture into a bowl.
2. Transfer the strained nannari water into another deep non-stick pan, add sugar, mix and cook on medium heat till the mixture reduces and becomes syrupy. Set aside to cool down to room temperature.
3. Pour 2 tbsps nannari syrup into each of 4 tall glasses. Add 2 lemon slices, 5-6 mint leaves and ½ tsp lemon juice in each glass and mix.
4. Add ½ tbsp rose syrup, 2-3 ice cubes to each glass and top with chilled water. Mix well and serve chilled.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps