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 table spoons
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 colour of 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. Stir continuously so that essence of naruneendi mixes in water very well.
4. Allow the mixture to boil and distill the foam, as it’s nothing but dirt of sugar.
5. Keep stirring till sugar solution becomes thick and resembles coconut oil. Take the solution from stove.
6. This solution known as serbat, once cooled can be placed in 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 in fridge.
3. When serbat is to be served, take them both from refrigerator.
4. Add 3 table spoon of serbat to each serving glass along with 150 ml chilled milk.
5. Add a few ice pieces on the top of serbat and stir once before serving.