Panakam Recipe Panagam Recipe

Panakam Recipe (Panagam)

I don’t know why I haven’t posted panakam recipe for this long. Because this has been my all time favourite and we make this for all festivals. And it is my favourite thirst quencher. I love all things lemony, I have quite a few variation of lemonade in my website. This is a form of lemonade, because it is made with lemons, but the sweetener is jaggery and not sugar, plus the flavouring which goes in this is dry ginger powder and cardamom powder which are really good for you.

About Panakam Recipe (Panagam Recipe)

Panakam is a traditional beverage made during special occasions in South India. It is a authentic drink made with lemon, jaggery, cardamom, dry ginger which is naturally cooling for our body. This is a no cook beverage. You just mix everything in a bowl, strain and use. Amma used to pour hot water into powdered jaggery to make it melt faster. Then she strain and mix everything. It is important to chill this beverage in fridge for few hours before serving. I am sharing this before navrathri so you can make this tomorrow. That doesn’t mean that it should be made only on festival days, you can make it whenever you feel like.

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Panakam Ingredients

Jaggery - the sweetener for making panakam is jaggery. Grate or powder jaggery and cover with water. Mix until jaggery is melted and then strain and use. Lemon - freshly squeezed lemon juice is preferred to add the refreshing taste. Cardamom - A pinch of ground or crushed cardamom adds a floral taste to the drink. Dry Ginger - this is important to balance the taste and flavour.

Why This Divine Drink is Special

Panakam also known as panagam is a South Indian divine drink usually made for special occasions like rama navami, ganesh chaturthi, krishna jayanthi and other auspicious days. This is similar to lemon juice but sweetened with jaggery. Jaggery has a caramel molasses like flavour which adds this drink a caramel note. The flavourings is what make this drink divine. Ground cardamom and dry ginger powder are the important spice used in this panagam. Some people like to add holy basil leaves*tulsi, grated nutmeg, edible camphor, black pepper in panakam. But this recipe which I have shared is how my amma makes her.

How to Make Panakam (Stepwise Pictures)

1)Take powdered jaggery in a bowl. 2)Add in warm water or hot water. Using hot water makes this process easier. 3)Mix until the jaggery is melted completely. 4)Strain the mixture using a fine mesh sieve. 5)Add in some cold water. 6)Add lemon juice to taste. I am using my frozen lemon cubes. 7)Add in powdered cardamom. 8)Add in dry ginger powder. 9)Mix well. if you want you can strain this mixture once more. 10)Place this in fridge and serve cold.

Expert Tips

You can use readymade powdered jaggery instead of grating it yourself. Using hot water so the jaggery melts faster. You can add other flavouring like tulsi leaves, nutmeg, black pepper and edible camphor. Serve panagam cold for best taste.

Storage

Leftover panagam can be stored in fridge for upto a week.

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