This is the close shot of a single nannari root. We need to remove the center white stick part and discard it as it is not edible. Place a news paper and place the nannari root. You can even crush 3-5 at a time. Using a mortar and pestle crush the roots so that the root loosens up and breaks into two to three pieces.

Wash the roots 2 to 3 times by rubbing it in water well until the clay comes out of the root. Dry it for a while until there is no moisture.
Transfer the roots to a mixer jar.
Pulse it few times to make a coarse mixture like this.

Add water close and keep it aside for 6-8 hours or overnight. I left it overnight. Once soaked, the water would have turned into a pinkish burgundy colour & the intrinsic aroma of the Nannari roots would have seeped into the water. Then filter the extract with fine mesh filter.

Add jaggery to the filtered extract and mix well. Start boiling the syrup in stove. Boil it till it reaches thick consistency like honey and switch off the flame.

Allow it to cool down. Once it cools down add lemon juice to it and mix well. Store in clean container and use it as required.

Flavorful homemade nannari syrup is ready.