Panakam is a traditional South Indian drink made during the festival of Sri Rama Navami. It’s a sweet and tangy drink that is not only delicious but also refreshing. Here’s a detailed recipe for making Panakam:
Ingredients:
- 1 cup jaggery (grated or powdered)
- 4 cups water
- 1 teaspoon dry ginger powder (sukku)
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon black pepper powder
- 1 tablespoon lemon juice (optional)
- Fresh mint leaves (for garnish, optional)
Instructions:
- Prepare Jaggery Syrup:
- In a saucepan, add the grated or powdered jaggery and water.
- Heat the mixture over medium heat, stirring continuously until the jaggery completely dissolves.
- Once the jaggery is dissolved, remove the saucepan from heat and allow the syrup to cool down to room temperature.
- Add Spices:
- Once the jaggery syrup has cooled down, add dry ginger powder (sukku), cardamom powder, and black pepper powder to it.
- Mix well until all the spices are well incorporated into the syrup.
- Add Lemon Juice (Optional):
- If you prefer a tangy flavor, you can add lemon juice to the Panakam at this stage. Start with 1 tablespoon of lemon juice and adjust according to your taste preferences.
- Mix Well:
- Stir the Panakam mixture well to ensure that all the flavors are evenly distributed.
- Strain (Optional):
- If you want a smoother texture, you can strain the Panakam mixture using a fine-mesh sieve to remove any solid particles.
- Chill:
- Refrigerate the Panakam for at least 1-2 hours before serving. Chilling it enhances its flavor and makes it more refreshing.
- Serve:
- Once chilled, pour the Panakam into serving glasses.
- Optionally, garnish each glass with fresh mint leaves for a pop of color and added freshness.
- Enjoy:
- Serve the Panakam cold and enjoy its deliciously sweet and tangy flavor, perfect for quenching your thirst during hot summer days or as a refreshing drink during festive occasions like Sri Rama Navami.
Tips:
- Adjust the sweetness and tanginess according to your taste preferences by varying the amount of jaggery and lemon juice.
- You can also add a pinch of edible camphor (pacha karpooram) for additional flavor, but use it sparingly as it has a strong aroma.
- Panakam tastes best when served chilled, so make sure to refrigerate it before serving.
- This recipe can be easily doubled or tripled to serve a larger crowd during festivals or gatherings.
