If you go to the Bhaskarettante Kada (Brother Bhaskar’s shop) Sarbath shop in Kozhikode, you can order one thing three ways – Milk, Soda or Water Sarbath. That’s it. That’s what they make. And, they’ve been making it very successfully for over six decades.

Also known as South India Soda the Malayalam names are paal sarbath for milk, soda sarbath for one with sparkling water and just sarbath for one with water. In some shops you can also find a masala sarbath – one with a spice mixture masala. The Paal Sarbath in particular, is like the equivalent of a tasty North American Root Beer Float.

To make Milk, Soda or Water Sarbath you need sarsaparilla (aka Nannari) syrup (made with jaggery) and a mixture of milk and egg white stirred over a pile of ice.

The Bhaskarettante Kada shop we visited was just down Kannur Road from Kumari Banana Chips and The Paragon Restaurant. It’s easy to find because there’s always a line up. We watched the owner, set up tall clear glasses and chip ice from a big block into them. He followed that with about half a glass of sarasparilla syrup. Then he’d add the milk and egg mixture or soda depending on his customer’s wishes.

It was a hot, hot day. The creamy brown drink loaded with that freshly chipped ice looked so cool and refreshing. Yet, that wonderfully cool ice came from an unknown source so it posed a problem for our Western tummies. Our guide, Bibin Baby, happily taste-tested for us. His smile and thumbs up made us quite envious.

Many Indian Grocers will have bottles of prepared Nannari Syrup. We’ve included a recipe to make your own in case you can’t find one.

Milk, Soda or Water Sarbath Recipe

Yields
1
Prep Time
10 minutes
Cooking Time
50 minutes
Total
60 minutes

Ingredients

To make the Nannari Syrup:

3 cups water

25 grams sarasparilla root

20 grams grated ginger

½ teaspoon ground green cardamom

200 grams jaggery

To make Milk Sarbath:

ice

3 Tablespoons Nannari Syrup

1 cup whole milk

1 egg white

To make Soda or Water Sarbath:

ice

3 Tablespoons Nannari Syrup

soda or water

Juice of one small South Indian lemon (key limes work as a substitute)

Method

To make the Nannari Syrup:

  1. Bring the water to a roving boil and add the Nannari root and leave at a roving boil until the water takes on a brown colour.
  2. Add the ginger and cardamom and continue to boil for 5 minutes then add the jaggery and allow it to come to a boil again.
  3. Turn the heat to medium and continue cooking until the mixture is thickened and syrupy.
  4. Strain the mixture and pour it into a glass jar. Keep refrigerated until using.

To make Milk Sarbath:

  1. Fill a tall glass with ice.
  2. Add 3 Tablespoons Nannari Syrup.
  3. Shake the milk and egg white in a container and pour it over the ice and Nannari Syrup. Stir and enjoy.

To make Soda or Water Sarbath:

  1. Fill a tall glass with ice and add the 3 Tablespoons Nannari syrup.
  2. Top up with soda or plain water and the juice of the lemon. Stir and enjoy.

 

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