Naruneendi – Milk Serbat in Malabar Style

Ingredients for Narunendi – Milk Serbat

1. Naruneendi root – 50 gm
2. Milk – ½ litre
3. Water – 1 litre
4. White yolk – 1
5. Ice crushed – 2 tablespoons
6. Sugar – 1 kilogram

How to prepare Naruneendi – Milk Serbat?

1. Blend together white yolk and sugar till it forms foams. Then heat this mixture till it’s well fried.
2. When the colour of the sugar begins to change, add water (amount given above).
3. Crush naruneendi and wrap it inside a thin cotton cloth (kizhi). Put this kizhi inside water when it begins to heat.
4. Stir continuously so that the essence of naruneendi mixes well in water.
5. Allow the mixture to boil and distill the foam, as it’s nothing but dirt or sugar.
6. Keep stirring till the sugar solution becomes thick and resembles coconut oil. Take the solution from the stove.
7. This solution, known as serbat, once cooled, can be placed in the refrigerator for future use. Keep them in containers.

The final process:

1. Boil milk and stir continuously till it reduces its volume considerably.
2. Then allow it to cool and place it in the fridge.
3. When serbat is to be served, take them both from the refrigerator.
4. Add 3 tablespoons of serbat to each serving glass along with 150 ml chilled milk.
5. Add a few ice pieces on the top of the serbat and stir once before serving.