Panagam / Panakam / Panaka / Spiced Jaggery Lemonade is a sweet and citrusy refreshing drink infused with the exquisite flavors of ginger and cardamom. It is one of the offerings made for Lord Rama on his birthday, which is celebrated across India as the festival “Sri Rama Navami”. The other two are Neer Mor and Kosumalli. It is an ideal cold beverage for summer afternoons and an instant energy drink with the added benefit of being an immune booster. Let’s dive in.
WHAT YOU WILL NEED
Ingredients
Note: 1 cup = 235 ml
- 1 cup water
- ½ cup jaggery, powdered
- ¼ tsp. dry ginger powder
- ⅛ tsp. cardamom powder
- 1 – 2 Tbsp. lemon juice or juice from half lemon
- 2-3 holy basil leaves (if available)
Kitchen Tools
- Small saucepan
- Flat ladle
- Strainer
- Lemon squeezer
- Serving container
PREPARATION (with step-by-step photos)
Step 1 – Set a small saucepan on medium heat. Add 1 cup of water and bring it to a boil
Step 2 – Add ½ cup powdered jaggery to the boiling water and give it a mix with a flat ladle. Let the jaggery melt. No need to boil further. Turn off the heat
Step 3 – Strain the jaggery water through a strainer to remove any dust particles usually found in jaggery
Step 4 – Add ¼ tsp. dry ginger powder, ⅛ tsp. cardamom powder and 1 – 2 Tbsp. lemon juice (adjust the quantity to taste)
Step 5 – Stir the mixture well, garnish with 2-3 holy basil leaves and set it aside in the refrigerator or on the counter top to cool for about an hour. This resting time will allow the flavors of ginger and cardamom to infuse into the drink
Step 6 – Enjoy your sublime panagam😋
Note: Panagam can be enjoyed immediately but tastes great when chilled for about an hour allowing it to absorb the flavors from the spices.
Panagam – just the word makes me feel hyper. I am among those who have a weakness for lemonade. South Indians make this drink during festivals or in temples as offerings to the deity and distribute it to devotees. But this means you only get a tiny share – a single shot glass worth. This was never satisfying to me as a kid and in turn triggered cravings for more. At least with this recipe, I can now make a larger batch to satisfy my family’s cravings – but keep in mind that this is still a ‘sugar drink’ at the end of the day. As with any recipe, moderation is key. But for the occasional indulgences, there’s nothing better than these Sublime Panagam shots😊
Panagam
Course: BeveragesCuisine: IndianDifficulty: Easy2
servings10
minutes5
minutes15
minutesNote: 1 cup = 235 ml
What You Will Need
- Ingredients
1 cup water
½ cup jaggery, powdered
¼ tsp. dry ginger powder
⅛ tsp. cardamom powder
1 – 2 Tbsp. lemon juice or juice from half lemon
2-3 holy basil leaves (if available)
- Kitchen Tools
Small saucepan
Flat ladle
Strainer
Lemon squeezer
Serving container
Preparation
- Set a small saucepan on medium heat. Add 1 cup of water and bring it to a boil
- Add ½ cup powdered jaggery to the boiling water and give it a mix with a flat ladle. Let the jaggery melt. No need to boil further. Turn off the heat
- Strain the jaggery water through a strainer to remove any dust particles usually found in jaggery
- Add ¼ tsp. dry ginger powder, ⅛ tsp. cardamom powder and 1 – 2 Tbsp. lemon juice (adjust the quantity to taste)
- Stir the mixture well, garnish with 2-3 holy basil leaves and set it aside in the refrigerator or on the countertop to cool for about an hour. This resting time will allow the flavors of ginger and cardamom to infuse into the drink
- Enjoy your sublime panagam😋
Note: Panagam can be enjoyed immediately but tastes great when chilled for about an hour allowing it to absorb the flavors from the spices.
Thank you for stopping by. If you’ve tried this recipe, I would love to hear from you. Please add your comments below and / or rate this recipe. Your feedback will help me improve and share better recipes with you.
